Ingredients
Scale
- 15.5 ounces black beans, drained and rinsed
- 15.25 ounces corn, undrained
- 14.5 ounces diced tomatoes, undrained
- 4 ounces diced green chilies, undrained
- 1/2 cup diced onion
- 14.5 ounces chicken broth
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 2 boneless, skinless chicken breasts (about 2-3 cups)
- 8 ounces cream cheese (room temperature)
Instructions
- Rinse and drain black beans.
- In a Crockpot, combine black beans, corn (with juice), diced tomatoes (with juice), green chilies (with juice), onion, chicken broth, ranch seasoning, cumin, and chili powder.
- Place chicken breasts on top of the mixture.
- Cook on low for 4 hours until chicken is tender.
- Shred the chicken and stir in cream cheese until melted.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg