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Creamy Southwest Chicken Soup

A tangy, creamy Crock Pot dish that can be made with chicken or sausage
Prep Time20 mins
Course: Soup
Servings: 6


  • Crock Pot


  • 4-6 chicken breasts
  • 3 cloves minced garlic I just use about 1/4 tsp. pre-minced refrigerated garlic
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 16 oz. canned tomato soup
  • 8 oz. canned tomato sauce
  • 15 oz. canned black beans, drained
  • 15 oz. canned kidney beans, drained
  • 2 cans Rotel diced tomatoes I love the Spicy Rotel for extra zip
  • 15 oz. canned corn, drained
  • 4 cups chicken broth Dependent on size of crock pot you may use much less
  • 2 tsp. salt
  • 8 oz. cream cheese, cubed
  • 1 cup heavy whipping cream


  • If you're going to use ground sausage, cook in skillet per package instructions till done
  • Lightly grease Crock Pot
  • Add chicken or sausage to pot. If using chicken, I put the whole breasts in, and then take them out after about 3 or 4 hours and shred, then I toss back in to cook another hour or so
  • Add all ingredients, with whipping cream then chicken broth last. I usually end up only using about 1 to 2 cups of chicken broth because I like the soup very creamy, and sometimes I use none at all. So watch it, the extra broth can make it watery, and I prefer a thick soup.
  • Let cook on low heat in Crock Pot 4 to 6 hours (I usually go 6 with chicken).
  • The cream cheese does not always melt all the way through so I stir it well before serving, and if there are still cream cheese chunks, I zap each individual bowl in microwave, then stir again.