Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 1 red bell pepper, chopped (about 1 cup / 150g)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel)
  • 4 cups (950ml) chicken broth
  • 1 packet (1 ounce/28g) taco seasoning
  • 1 teaspoon ground cumin (5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ½ teaspoon onion powder (2.5ml)
  • 8 ounces (225g) cream cheese, softened
  • Tortilla chips
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Avocado, diced
  • Lime wedges

Instructions:

  1. Chop the onion and bell pepper. Rinse and drain the black beans and corn. Soften the cream cheese.
  2. Place chicken breasts in the bottom of the slow cooker. Top with onion, bell pepper, black beans, corn, and diced tomatoes and green chilies.
  3. Sprinkle taco seasoning, cumin, garlic powder, and onion powder over the vegetables and chicken. Pour chicken broth over all ingredients.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
  5. Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Add the softened cream cheese to the slow cooker and stir until melted and smooth.
  7. Ladle soup into bowls and garnish with tortilla chips, shredded cheddar cheese, sour cream/Greek yogurt, cilantro, avocado, and a squeeze of lime.