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)
- 8 ounces cream cheese (room temperature)
- 2 boneless, skinless chicken breasts
- dry ranch seasoning
- cumin
- chili powder
- 1/2 cup diced onion
Instructions
- Gather all ingredients and rinse the black beans.
- In a slow cooker, combine black beans, corn, diced tomatoes, chicken broth, green chilies, ranch seasoning, cumin, chili powder, and diced onion. Place chicken breasts on top.
- Cover the slow cooker and cook on low for 4 hours or until chicken is cooked through.
- Shred the chicken with two forks and stir in cream cheese until melted.
- Serve warm garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For extra heat, add jalapeños or increase the chili powder. Use other beans like kidney or pinto if desired. Make it vegetarian by substituting chicken with vegetables or tofu.
