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)
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 1/2 cup diced onion
- 2 boneless, skinless chicken breasts (about 2-3 cups)
- 8 ounces cream cheese (one brick) (room temperature)
Instructions
- Rinse and drain black beans. Dice the onion.
- In a slow cooker, combine black beans, corn (with liquid), diced tomatoes (with liquid), chicken broth, green chilies, ranch seasoning, cumin, chili powder, and diced onion.
- Place chicken breasts on top and add chunks of cream cheese.
- Cover and cook on low for 4 hours or until chicken is cooked through.
- Shred the chicken inside the pot using two forks. Stir until creamy and serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 6g
- Sodium: 840mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 85mg