Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) block cream cheese, softened
- 4 cups chicken broth
- 1 tbsp taco seasoning
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Tortilla strips, avocado, cilantro, and lime wedges for serving
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, corn, diced tomatoes, chicken broth, taco seasoning, cumin, garlic powder, and onion powder. Stir.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove chicken and shred with two forks. Return to the slow cooker.
- Add cream cheese and stir until melted and fully incorporated.
- Season with salt and pepper to taste.
- Serve topped with tortilla strips, avocado, cilantro, and lime wedges.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream at the end.
- Use leftover rotisserie chicken to save time—reduce cook time to 2 hours on LOW.
- Freeze leftovers in an airtight container for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg