Ingredients

The following ingredients have 4 Servings
  • 3 Chicken Breasts, (skinless/boneless)
  • 3 Tbsp Dehydrated Onions
  • 1 tsp Onion Powder
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Smoked Paprika ((or 2 tsp regular))
  • 2 tsp Cumin
  • 2 Tbsp Chili Powder
  • 2 tsp Mexican Oregano, (or regular)
  • 1 (14 oz) can Diced Tomatoes with Chiles ((such as Rotel®))
  • 1 (15 oz) can Black Beans, (rinsed & drained)
  • 1 (15 oz) can Corn, (with liquid)
  • 1/2-1 cup Chicken Broth, divided, (low sodium)
  • 1 (8 oz) block Cream Cheese

Instruction

  • Add the chicken breasts to the slow cooker.
  • Then add all of the spices over the chicken.
  • Add the beans, diced tomatoes with chiles (or a can of diced tomatoes and a can of green chiles), the corn with liquid, 1/2 cup of the chicken broth. Stir well, keeping chicken submerged.
  • Add the cream cheese on top. You can break it up a bit if you want.
  • Cover and cook on Low for 7-8 hours or High for 3-4 hours.
  • Remove chicken and shred it using two forks.
  • Stir the soup and then add the chicken back in. Add the remaining chicken broth if it is too thick. Then stir, taste and adjust salt if needed.
  • Serve with cilantro, corn chips, avocado, sour cream, jalapeños, or any of your favorite toppings.