Southwestern Slow Cooker Soup

• 3 whole Chicken Breasts
• 2 cans (10 Oz. Size) Rotel Tomatoes, Undrained
• 2 cans (15 Oz. Size) Corn, Undrained
• 2 cans (15 Oz. Size) Kidney, Pinto, Or Black Beans, Drained And Rinsed
• 2 Tablespoons Chipotle Or Regular Chili Powder (more Or Less To Taste)
• 2 teaspoons Cumin
• 2 teaspoons Onion Powder
• 1 package (.4 Oz. Size) Hidden Valley Ranch Seasoning
• 30 ounces, fluid Reduced Sodium Chicken Broth
• 16 ounces, weight Cream Cheese
• Desired Toppings, Such As Shredded Cheese, Sour Cream, Fritos, Green Onions, Cilantro

1. Place the chicken breasts in the bowl of a slow cooker. You can even put the chicken in frozen. Add in the tomatoes, corn, beans, chili powder, chili, onion powder, ranch seasoning, and chicken broth. Stir to combine. Place the cream cheese on top, but do not stir.
2. Cook on high for 5 hours, or on low for 8 hours. Remove the chicken and shred with a fork, return to soup. Stir cream cheese into soup.
3. Garnish with desired toppings.

chicken breasts, tomatoes, corn, kidney, cumin, onion powder, chicken broth, weight cream cheese, shredded cheese

Taken from tastykitchen.com/recipes/soups/southwestern-slow-cooker-soup/ (may not work)