Slow Cooker Creamy Chicken Taco Soup

About This Recipe

A high fiber, high protein soup with slow cooked pulled chicken, black and pinto beans, fire roasted tomatoes and corn, a top secret seasoning combo, and cream cheese.

Ingredients

• 1 1/2 pound Boneless Skinless Chicken Thighs
• 2 15- oz cans Fire Roasted Diced Tomatoes
• 15- oz can Black Beans
• 15- oz can Pinto Beans
• 1 1/3 cups 186g Frozen Fire Roasted Corn (or canned)
• 2/3 cup 170g Frozen Chopped Spinach (optional)
• 1 packet Taco Seasoning
• 2 Tablespoons Ranch Seasoning
• 4 cups Chicken Broth
• 8 oz Reduced Fat Cream Cheese (room temperature)

Instructions

1. Add all the ingredients up to the cream cheese to a slow cooker.
2. Cook for 3-4 hours on high or 7-9 hours on low until the chicken reaches an internal temperature of 165oF and shred easily.
3. Transfer the cooked chicken to a bowl and shred with two fork before adding back to the slow cooker.
4. Add the cream cheese and stir to evenly incorporate. You may need to let it rest in the soup for 5-10 minutes to fully melt, especially if it's not room temperature.
5. Serve with tortilla chips and garnish with cilantro, cotija cheese, and salsa macha, if desired.