Ingredients
Scale
- 15.5 ounces black beans (drained and rinsed)
- 15.25 ounces corn (undrained)
- 14.5 ounces diced tomatoes (undrained)
- 14.5 ounces chicken broth
- 4 ounces diced green chilies (undrained)
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese (room temperature)
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 1/2 cup diced onion
Instructions
- Prepare your slow cooker by ensuring it’s clean.
- Add black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, and diced onion into the slow cooker.
- Place the chicken breasts on top.
- Cover and cook on low for about 4 hours or until the chicken is thoroughly cooked.
- Remove chicken, shred it with two forks, then return it to the pot.
- Stir in cream cheese until well combined.
- Serve hot with your favorite accompaniments.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg