Ingredients
Scale
- 2 chicken breasts
- 1 ounce taco seasoning
- 1 ounce ranch seasoning mix
- 15 ounces canned black beans
- 15 ounces canned corn
- 10 ounces canned Rotel tomatoes with green chiles
- 8 ounces cream cheese
- Tortilla strips (for serving)
- Shredded cheese (for serving)
- Avocados (for serving)
- Lime juice (for serving)
- Cilantro (for garnish)
Instructions
- Place trimmed chicken breasts in the bottom of a Crock Pot. Add undrained black beans, corn, and Rotel tomatoes on top.
- Sprinkle taco seasoning and ranch seasoning over the mixture. Place cream cheese on top without stirring.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Once cooked, remove chicken and shred it using two forks.
- Stir the chili well to incorporate melted cream cheese and return shredded chicken to the pot.
- Serve in bowls topped with tortilla strips, shredded cheese, sliced avocados, lime juice, and cilantro.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 365
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg