Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken broth
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 14.5 oz canned fire-roasted diced tomatoes
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 4 oz full-fat cream cheese, softened and cubed
  • 2 fresh limes, juiced
  • 2 cups corn tortilla chips, crushed
  • 1 medium avocado, diced
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Add the diced onion, minced garlic, jalapeño, fire-roasted tomatoes, black beans, and corn.
  2. Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, and oregano over the top. Stir gently to combine spices with the liquid.
  3. Cover and cook on Low for 7 hours (or High for 4 hours) until the chicken is tender and easily shreds.
  4. Remove the chicken to a cutting board and shred using two forks. Return the shredded meat to the crock pot.
  5. In a small bowl, whisk a ladle of the hot soup broth into the softened cream cheese to create a smooth slurry. Pour the mixture back into the slow cooker and stir until integrated.
  6. Stir in the fresh lime juice. Serve hot, topped with crushed tortilla chips, diced avocado, and fresh cilantro.