Crockpot Fiesta Ranch Chicken Soup

Ingredients:
1½ pounds boneless, skinless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chiles, undrained
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
1 packet (1 ounce) ranch seasoning mix
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
8 ounces cream cheese, softened and cubed
2 tablespoons chopped fresh cilantro, optional

Instructions:

1. Place the chicken breasts in a 6-quart slow cooker. Add the black beans, corn, tomatoes with green chiles, onion, and garlic.
2. Pour in the chicken broth. Add the ranch seasoning, cumin, chili powder, smoked paprika, and black pepper. Stir gently.
3. Cook for 6–7 hours on LOW or 3–4 hours on HIGH until the chicken is soft and reaches an internal temperature of 165°F (74°C).
4. Shred the chicken with two forks, take it out, and put it back into the slow cooker.
5. Next, add the cubed cream cheese. Stir until the cream cheese is completely melted and the broth is smooth, then cover and cook for another 20 to 30 minutes on HIGH.
6. Taste and modify the seasoning as necessary. If you’d like, garnish with cilantro, then dish out into bowls and serve right away.

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