Ingredients
– 1½–2 lbs boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 can (15 oz) whole-kernel corn, drained
– 1 can (10 oz) diced tomatoes with green chilies, such as Ro-Tel
– 1 can (14–15 oz) diced tomatoes
– 3 cups chicken broth
– 1 packet taco seasoning (about 1 oz)
– 1 packet ranch seasoning mix (about 1 oz)
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon ground cumin
– 4 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– Salt and black pepper, to taste
Optional Toppings
– Sour cream
– Crushed tortilla chips or tortilla strips
– Sliced jalapeños
– Chopped green onions
– Fresh cilantro
– Extra shredded cheddar cheese
– Lime wedges
Instructions
Step 1: Prepare the Ingredients
Drain and rinse the black beans and pinto beans. Drain the corn and open the cans of diced tomatoes. Soften the cream cheese at room temperature so it blends smoothly into the soup later.
Step 2: Add Everything to the Slow Cooker
Place the raw chicken breasts in the bottom of a 6-quart slow cooker. Add the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies.
Sprinkle the taco seasoning, ranch seasoning, garlic powder, onion powder, and cumin over the ingredients.
Step 3: Pour in the Chicken Broth
Pour in 3 cups of chicken broth. Stir the beans, vegetables, seasonings, and broth gently around the chicken. Make sure the chicken is mostly submerged in the liquid.
Step 4: Slow Cook the Soup
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
Cooking times may vary depending on the slow cooker and the thickness of the chicken breasts.
Step 5: Shred the Chicken
Carefully remove the cooked chicken breasts and place them on a plate or cutting board. Shred them using two forks.
Return the shredded chicken to the slow cooker and stir it into the soup.
Step 6: Make It Creamy
Add the softened cream cheese and shredded cheddar cheese. Stir until the cheeses melt and the soup becomes creamy and smooth.
For the best texture, cut the cream cheese into small cubes before adding it. If needed, cover the slow cooker for another 10–15 minutes to help the cheese melt completely.
Step 7: Adjust the Flavor
Taste the soup and add salt and black pepper as needed. If it is too thick, add a little extra chicken broth. If you prefer a thicker consistency, leave the lid slightly open for a short period while stirring occasionally, ensuring the soup remains hot.
Step 8: Serve and Garnish
Ladle the hot soup into bowls. Top with sour cream, crushed tortilla chips, sliced jalapeños, green onions, and extra cheddar cheese.
Serve immediately with warm tortillas, cornbread, or a simple green salad.
Important Cooking Tips
– Creamier texture: Use softened cream cheese and freshly shredded cheddar for smooth melting.
– More spice: Add extra green chilies, cayenne pepper, or sliced jalapeños.
– Less spice: Use plain diced tomatoes instead of tomatoes with green chilies.
– Thicker soup: Mash a small portion of the beans and stir them back into the soup.
– Food safety: Do not add frozen chicken breasts directly to a slow cooker; thaw them safely in the refrigerator first.
Nut Information and Allergen Notes
Is this recipe nut-free? The listed ingredients do not normally require tree nuts or peanuts, so the soup can be prepared without nuts. However, check the labels of every packaged ingredient to confirm that the specific products are suitable for your needs.
– Peanuts and tree nuts: Not intentional ingredients in this recipe. Check product labels for allergen statements and cross-contact warnings.
– Dairy: Contains cream cheese, cheddar cheese, and potentially dairy in the ranch seasoning. Use suitable dairy-free alternatives if needed.
– Gluten: Taco seasoning, ranch seasoning, and some broth products may contain gluten or have cross-contact warnings. Check labels if avoiding gluten.
– Soy: Packaged seasonings and broth may contain soy or carry cross-contact warnings.
– Other allergens: Check all canned goods, seasoning packets, and cheese labels for declared allergens and manufacturing warnings.
If preparing this meal for someone with a severe nut allergy, use verified safe ingredients, clean utensils and cookware, and avoid products with unsuitable cross-contact warnings. Do not assume a product is safe simply because nuts are not listed in the recipe.
Storage and Reheating
– Refrigerator: Store in an airtight container for up to 3–4 days.
– Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months for best quality. The creamy texture may change slightly after thawing.
– Reheating: Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally, until the soup reaches 165°F (74°C).
– Thawing: Thaw frozen soup in the refrigerator before reheating.
Nutrition Information
Estimated per serving, assuming 8 servings and excluding optional toppings:
– Calories: 350–450
– Protein: 30–38 g
– Carbohydrates: 25–35 g
– Fat: 12–20 g
– Fiber: 6–9 g
Actual nutrition varies with the brands, cheese quantities, and serving size.
