Ingredients
Scale
- 15.5 ounces black beans (drained and rinsed)
- 15.25 ounces corn (undrained)
- 14.5 ounces diced tomatoes (undrained)
- 4 ounces diced green chilies (undrained)
- 1/2 cup diced onion
- 14.5 ounces chicken broth
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 ounces cream cheese (one brick) (room temperature)
Instructions
- Rinse and drain black beans; dice onion.
- In the slow cooker, combine black beans, corn (with liquid), diced tomatoes (with liquid), green chilies, chicken broth, ranch seasoning, cumin, chili powder, and diced onion. Place chicken breasts on top.
- Cover and cook on low for about 4 hours until chicken is cooked through.
- Remove chicken, shred it with forks, and return to the soup.
- Stir in room temperature cream cheese until melted and well combined; heat for another 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 75mg