Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups low-sodium chicken broth
  • 3 tbsp taco seasoning
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt

Instructions:

  1. Place the diced onion, red bell pepper, and minced garlic at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the vegetables. Pour in the fire-roasted tomatoes, green chiles, chicken broth, and taco seasoning. Stir gently to distribute the seasoning over the chicken.
  3. Cover and cook on Low for 8 hours or High for 6 hours until the chicken is tender enough to fall apart.
  4. Remove the chicken thighs to a plate and shred them using two forks.
  5. Stir the cubed cream cheese into the hot soup base and whisk until completely melted and the broth is creamy and opaque.
  6. Stir the shredded chicken, black beans, and corn back into the pot.
  7. Stir in the fresh lime juice and salt. Let the soup sit on the warm setting for 10–15 minutes to allow the corn to heat through.