2 to 3boneless skinless chicken breasts (if you want it more soupy or more hearty you can decide)
1cupfrozen corn
18 oz. can of diced tomatoes with green chilies
114 oz.can of black beans - rinsed and drained
1/2onion chopped
2cupschicken broth
2tablespoonstaco seasoning
1/2tablespoongarlic salt
8 oz.cream cheese block
Instructions
Place all the ingredients, except for the cream cheese into the crockpot.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Shred the chicken with 2 forks and then give it a good stir.
Place the cream cheese into the soup mixture and make sure it is pushed down. Cover and cook on low for another 30 minutes to an hour to allow the cream cheese to melt.
Once melted, stir thoroughly.
Top with your favorite toppings or none at all, and just enjoy!
Notes
Refrigerate the leftovers in an air tight container for 5 to 7 days.