This is another recipe that I found on Pinterest, with some adjustments.  The original recipe called for Rotel, chili powder and didn’t add in broth.  It was apparently supposed to be a very thick soup.

The seasonings in this dish should vary depending on how spicy you want it to be. My kids are not spicy fans, but I am sure if it is made per the original recipe it would be nice and tasty. Instead of Rotel, I had some extra tomatoes that had been ripening on my counter, so I used fresh diced tomatoes (or you can use a can of plain diced tomatoes). You can omit the spicy seasonings, but I think it needs them.  Sitting in a crockpot for hours tends to dull the taste, so feel free to season it up.

I served it with a loaf of beer bread that I had in the freezer.

Recipe:

2 fresh diced tomatoes
2 cups frozen corn
1 can of black beans (drained and rinsed)
2 frozen chicken breasts
4 oz cream cheese
3 cups chicken broth
1.5 packets dry ranch dressing
2 tablespoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Arizona Dreaming seasoning (from Penzey’s)
1/2 teaspoon cayenne
1 teaspoon paprika
1/2 cup cream

Put all ingredients except the cream cheese and cream in crock pot and cook 6-8 hours.  I decided to leave the cream cheese out until right before serving.  Let the cream cheese melt in the crock pot about 15 minutes before eating, add in the cream and shred the chicken.

Enjoy!