Ingredients
Scale
- 1.5 lbs chicken breasts (fresh or frozen)
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, undrained
- 1 jar (16 oz) mild or medium salsa verde
- 1 can (4 oz) diced green chiles
- 32 oz chicken broth (low sodium preferred)
- 1 packet ranch seasoning mix
- 1 teaspoon cumin
- 8 oz cream cheese (standard block)
- Optional: Shredded cheese, cilantro, or lime wedges for serving
Instructions
- Place the chicken breasts at the bottom of your slow cooker. If you are using frozen chicken, there is no need to thaw it first; just place the frozen blocks right in. Add the drained beans, the entire can of undrained corn, the jar of salsa verde, and the diced green chiles. Pour in the chicken broth and sprinkle the ranch seasoning and cumin over the top. Do not add the cream cheese yet; save that for the end of the cooking process.
- Cover the crockpot with its lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. Cooking on low usually results in more tender chicken that shreds easily. Avoid opening the lid during the cooking process to keep the heat trapped inside. This is the perfect time to go to work, run errands, or enjoy your Saturday afternoon while the slow cooker does all the heavy lifting.
- Once the cook time is up, carefully remove the chicken breasts and place them in a bowl. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot. Add the block of cream cheese (it helps to cut it into smaller cubes first) to the soup. Stir it gently and cover the pot for another 15 to 20 minutes until the cheese melts completely. Give it one final vigorous stir to create a creamy, rich consistency.
- Ladle the hot soup into large bowls. Because this recipe is budget-friendly, you can keep the toppings simple or use what you already have in the pantry. A sprinkle of shredded cheddar, a squeeze of fresh lime juice, or a handful of crushed tortilla chips adds a great texture. Serve immediately while hot and enjoy the praise from your hungry crowd.
- Cook Time: 6 hours 5 minutes