Ingredients
Scale
- 15.5 oz black beans (drained and rinsed)
- 15.25 oz corn (undrained)
- 14.5 oz diced tomatoes (undrained)
- 14.5 oz chicken broth
- 4 oz diced green chilies (undrained)
- 1 oz dry ranch seasoning
- 1.5 tsp cumin
- 1 tbsp chili powder
- 0.5 cup diced onion
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 oz cream cheese (room temperature)
Instructions
- Prepare your ingredients: Rinse black beans, dice onion, and measure out spices.
- Combine all ingredients in the slow cooker: Add black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, onions, and chicken breasts.
- Cook the soup: Cover and cook on low for about 4 hours.
- Shred chicken: Remove cooked chicken breasts and shred them using two forks before returning them to the pot.
- Stir in cream cheese: Mix until melted and smooth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg