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
- Gather all ingredients and drain the black beans.
- In a Crockpot, combine black beans, corn, diced tomatoes (with juice), chicken broth, diced green chilies, ranch seasoning, cumin, chili powder, and diced onion.
- Place chicken breasts on top and cube cream cheese before adding it to the pot.
- Cover and cook on low for 4 hours.
- Shred the chicken directly in the pot using two forks and stir to combine before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg