- 2 boneless chicken breasts
- 1 pkg taco seasoning
- 15.5 oz black beans- drained and rinsed
- 14.5 oz diced tomatoes- juices included
- 15.25 oz corn- drained
- 1 C heavy cream
- 2 C mexican cheese
- 4 C chicken broth
- 6 corn tortillas or tortilla chips
Place frozen or thawed chicken breasts in bottom of slow cooker. Sprinkle taco seasoning over chicken. Spread black beans, tomatoes, & corn over chicken. Slowly pour in chicken broth. Cook on high 3-4 hours. Remove chicken from soup & shred with 2 forks. Return chicken to soup & add shredded cheese & heavy cream. Cook an additional 30-60 minutes; stirring occasionally until cheese is fully melted & combined & the soup is thickened slightly. You can add the tortilla chips directly to the soup along with the shredded cheese & cream; cooking for the final 30-60 minutes. Serve with sour cream, cheese, and more chips.