Ingredients
Scale
- 2 lbs Boneless Skinless Chicken Breasts
- 2 cans (15 oz each) Great Northern Beans, drained and rinsed
- 1 jar (16 oz) Chunky Mild or Medium Salsa
- 1 block (8 oz) Low-Fat Cream Cheese
- 2 cups Low-Sodium Chicken Broth
- 1 packet Taco Seasoning or Chili Seasoning
- 1 cup Frozen Corn
- Optional: Hot sauce or jalapeños for extra kick
Instructions
- Start by placing the raw chicken breasts at the bottom of your slow cooker. Pour the drained Great Northern beans and the frozen corn over the top of the meat. Add the entire jar of salsa and the packet of seasoning. This layering technique ensures the chicken stays moist and absorbs all the flavors from the spices and salsa during the cooking process.
- Pour the chicken broth over the ingredients until everything is slightly submerged. Place the block of cream cheese right on top (do not worry about stirring it in yet). Close the lid tightly. Set your slow cooker to “High” for 4 hours or “Low” for 7 to 8 hours. The chicken will become tender enough to fall apart, and the cream cheese will melt into a rich, velvety base.
- Once the timer goes off, remove the chicken breasts and place them in a bowl. Use two forks to shred the meat into bite-sized pieces. Use a whisk to stir the melted cream cheese into the broth until the soup is smooth and creamy. Return the shredded chicken to the pot, stir well to combine, and let it sit for 5 minutes to thicken. Ladle into big bowls and enjoy your high-protein feast.
- Cook Time: 4 hours 5 minutes