Southwest Chicken Soup with Cream Cheese

Southwest Chicken Soup is made with black beans, corn, and cream cheese! This soup is even better than Chilis Southwest Chicken soup and all you have to do is throw everything in the Crockpot and let it go!

This soup is one of those recipes you can throw together the day before and put it on the crock-pot on your way out the door. Or, it only takes about 10 minutes to throw together in the morning and cook in the pressure cooker or on the stovetop. You can’t beat how quick and easy this southwestern chicken soup recipe is!

This post was updated in January 2021 to include new images and more text. The recipe stayed exactly as it was!

Sometimes this soup is called Chicken Chili with Cream Cheese, or Cream Cheese Chicken Chili. It doesn’t matter what it’s called, all that matters is that you make it soon!

This Southwest Chicken Soup recipe has all the “things” that make it a winner at my house! Seriously, if a recipe doesn’t meet these requirements…it’s out, and this recipe hits ALL of them!

1. Simple ingredients – The list is kind of long, but don’t worry it’s easy to keep the ingredients on hand. They’re all normal items you probably already have. Plus, it’s flexible enough that you can easily substitute if you don’t. I’ll give you ideas below!
2. Crockpot and forget – Talk about quick and easy! Add all the ingredients, except cream cheese, to the slow cooker and forget about it until dinner time.
3. My family LOVES this soup! And leftovers are amazing which makes great lunches!

Southwest Chicken Soup Ingredients

• Chicken – canned chicken, rotisserie chicken, or boneless skinless chicken breast.
• Whole kernel corn – Canned, frozen, or fresh (southwest corn or fire-roasted corn would be great too). I love using my homemade freezer corn.
• Canned tomatoes – diced, fire-roasted, Tex-Mex, with chilis, pretty much any diced tomatoes will work. You could even use salsa.
• Beans – Black beans are my favorite. Pinto beans, red beans, or even kidney beans would be fine.
• Chicken broth – Low sodium is what I usually use. You can use regular too. Chicken bullion mixed with water can be used if you don’t have chicken broth or stock.
• Canned Diced Green Chilis – mild, medium, or spicy. If you don’t have them it’s not a deal-breaker, you can skip them if you need to.
• Onion – diced sweet, red, yellow, or white onion. Sometimes I use dehydrated onions (use half the amount as called for in the recipe).
• Seasonings – ground cumin, chili powder, dry ranch dressing seasoning mix
• Cream Cheese – Use full-fat cream cheese to add the most amount of creaminess!

SEE MORE: Be sure to check out my collection of BEST Canned Chicken Recipes

How to make Cream Cheese Chicken Chili

My favorite way to make this creamy southwest chicken soup is in the slow cooker because I can do it first thing in the morning and forget about it the rest of the day.

But, sometimes the day gets away from me and I’m left scrambling right before dinner. That’s when the Instant Pot becomes my bestie! This chicken and bean soup recipe comes together in less than 10 minutes in the pressure cooker.

Or, you can stick with the trusty stovetop method. It’s quick and easy too!

Little Dairy on the Prairie Pro Tip: I love cooking and shredding bulk batches of chicken to use in recipes like this. Simply add it with the rest of the ingredients. It’s also really easy to use chicken breasts and let them cook with the soup.

Crock-Pot Chicken Chili Instructions:

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STEP 1: Add all ingredients EXCEPT cream cheese to slow cooker. Stir. If you’re using uncooked chicken breast go ahead and add them right to the slow cooker.

STEP 2: Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.

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STEP 3: Add cream cheese. Stir until cream cheese is melted.

STEP 4: Serve with your favorite toppings!

Instant Pot Instructions:

STEP 1: Add all ingredients EXCEPT cream cheese to the pressure cooker. Stir. If you’re using whole, uncooked chicken breasts add them.

STEP 2: Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.

STEP 3: Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.

STEP 4: Add cream cheese. Stir until melted and mixed through. Serve.

How to make Chicken Soup on the Stove-top:

STEP 1: Add all ingredients EXCEPT cream cheese to a stockpot or large pan. Stir. If you’re using an uncooked chicken breast add it to the pot.

STEP 2: Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.

STEP 3: Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.

STEP 4: Serve with your favorite toppings.

What goes with Cream Cheese Southwest Soup

Any kind of bread is a great side with soup and chili, but my favorite is my Cornbread Muffins with Cinnamon Butter.

Any taco soup toppings will be awesome on top of this soup. Here are a few ideas to get you started.

• Grated Cheese
• Corn chips or sliced tortillas to make it Southwest Tortillas Soup
• Cilantro
• Green onions
• Tomatoes
• Avocados
• Salsa

Other Easy Soup & Chili Recipes

Be sure to check out this collection of the BEST Slow Cooker Soups!

• White Bean Chicken Chili – with bacon and jalapenos
• Pulled Pork Chili – use leftover pulled pork
• Pepperoni Pizza Chili – a kids dream come true
• Slow Cooker Taco Soup – with cream cheese
• Ham and Potato Soup – a potato chowder
• Chicken Potato Soup– Instant pot

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Southwest Chicken Soup Recipe