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)
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese (room temperature)
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 cup diced onion
Instructions
- Rinse black beans under cold water and measure out all ingredients.
- In your slow cooker, combine black beans, corn, diced tomatoes, chicken broth, and green chilies.
- Add dry ranch seasoning, cumin, chili powder, and diced onion; stir to mix well.
- Place chicken breasts on top without stirring them in.
- Cover and cook on low for about 4 hours or until chicken is cooked through.
- Remove chicken and shred; return to the pot.
- Stir in room-temperature cream cheese until melted and combined.
- Serve hot with optional toppings like avocado or cilantro.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 490mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 70mg