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)
- 1/2 cup diced onion
- 2 boneless, skinless chicken breasts (about 2–3 cups)
- 8 ounces cream cheese (room temperature)
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
Instructions
- Prepare by chopping onions finely and rinsing black beans.
- In your slow cooker, combine the black beans, corn, diced tomatoes, chicken broth, and green chilies.
- Add ranch seasoning, cumin, and chili powder to the mixture.
- Place boneless chicken breasts on top and add cream cheese.
- Cover and cook on low for about 4 hours until the chicken is cooked through.
- Shred the chicken in the pot before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg