Southwest Soup

Anyone else love a good soup? Well, this one blew up on TikTok with over 300k views! I’ve been known to buy some prepared soup from Costco, my favorite is the Rustic Zuppa Toscana soup. However, nothing beats a homemade soup! My husband called it “hearty” and I agree. It’s pretty protein heavy with 3 chicken breasts. Feel free to use 2 but I thought it was perfectly hearty the way it came out!

Southwest soup, taco soup… Whatever you call it, it’s delicious. This soup is super easy and it’s dairy free possible. I prefer making soups in the crockpot. You dump everything in and cook long and slow. Your house smells amazing and you can go about your day and come home to a good meal.

I wanted some creaminess so I added half a block of cream cheese. You can easily omit this. This will satisfy those dairy free. Alternatively, you can add some dairy free cream or cream cheese. For the seasoning you will want to use taco seasoning. Be careful with the packets, a lot of them have wheat in them but you should be checking labels regardless! Old El Paso brand has a taco seasoning packet that is gluten free, not labeled but no gluten containing ingredients. Or, make your own.

Now let’s talk my favorite thing. Hatch green chile. I have a blog about different green chiles available for those outside of New Mexico. It’s hard to find “hot” hatch chile, but if you are using the max green chile, make sure you can tolerate the heat. Mild is safe. The canned green chiles are pretty mild, 1x 4oz can equals 1/2 cup. If you can’t handle the heat, omit! I accept you and your non-spicy self! I used 1/2 cup of the medium 505 Green Chile.

I really loved this soup and hope you do too! Don’t forget to show your support by following me on Instagram.

Print Recipe

Southwest Soup

Author: Emily Miles Courses: Crockpot

Ingredients

Servings

• 1 can pinto beans
• 1 can black beans
• 1 can corn (drained)
• 3 chicken breasts
• 32 oz low sodium chicken broth
• ¹⁄₂ cup green chile
• 1 packet of taco seasoning
• 1 can diced petite tomatoes
• 1 white onion (chopped)
• 4 oz cream cheese (see notes for dairy free)

Instructions

1. Add the chicken breasts to the crockpot.

2. Dump the taco seasoning on top of the chicken.

3. Add the canned tomatoes, beans and corn to the crockpot. 

4. Chop your onion and toss it in. 

5. Pour in the 32 oz container of chicken broth. 

6. Cook on low for 6 hours.

7. 30 minutes before it's ready, chop up half the cream cheese and toss it in and stir. Let it continue to cook. 

8. Once it's done cooking, remove the chicken, shred and toss it back in. 

9. Stir, serve and top with your choices of sour cream, cheese and tortilla strips. 

Notes

For dairy free either omit the cream cheese or use vegan cream cheese or 1/2 can coconut cream.