Ingredients
Method
- Place the chicken breasts in a single layer on the bottom of a 6-quart crockpot.
- Pour the chicken broth over the chicken, then add the drained black beans, corn, undrained diced tomatoes with green chiles, minced garlic, ranch seasoning, taco seasoning, and onion powder. Stir gently to combine.
- Place the cubed cream cheese on top of the soup mixture. Do not stir — just let it rest on top and it will melt down during cooking.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and very tender.
- Remove the chicken breasts and shred them using two forks into bite-sized pieces. Set aside.
- Stir the soup vigorously to fully incorporate the melted cream cheese into the broth until smooth and creamy. If needed, use a whisk to break up any remaining cream cheese lumps.
- Return the shredded chicken to the crockpot and stir to combine. Taste the soup and season with salt and black pepper as needed.
- Ladle into bowls and serve with your favorite toppings. Enjoy!
Nutrition
Notes
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, add a splash of chicken broth to reach your desired consistency and stir well.
Lighten It Up: For a lighter version, substitute the full-fat cream cheese with reduced-fat (Neufchâtel) cream cheese. The soup will still be wonderfully creamy with fewer calories and less saturated fat — a great option for a more nutritious weeknight meal.
Sodium Tip: Ranch and taco seasoning packets can be high in sodium. To reduce the overall sodium content, use low-sodium versions of both seasoning packets and low-sodium chicken broth, then season to taste with salt at the end only if needed.