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
- Drain and rinse the black beans. Dice the onion and cut chicken breasts into bite-sized pieces.
- In your Crockpot, combine black beans, corn (with liquid), diced tomatoes (with liquid), chicken broth, green chilies, ranch seasoning, cumin, chili powder, and diced onion. Place chicken on top.
- Cover and cook on low for about 4 hours until the chicken is tender. Shred the chicken in the pot with two forks.
- Stir in room temperature cream cheese until fully combined and heat through for 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 75mg