Step 1

Place the chicken in the bottom of your slow cooker and evenly sprinkle the taco seasoning over top.

Step 2

Dump the cans of tomatoes & green chilies, drained and rinsed black beans, and drained corn over the seasoned chicken.

Step 3

Pour in the chicken broth and cook on LOW for 4-6 hours or HIGH for 2-3 hours.

Step 4

Remove the chicken breasts from the soup and shred on a cutting board with a few forks. It should be very tender and super easy to pull apart, if not, it's needs a little more cooking time.

Step 5

Return the chicken back to the soup and stir in the heavy cream and shredded cheddar cheese.

Step 6

Cook for an additional 30+ minutes, stirring occasionally until the cheese is fully melted and the broth has thickened.

Step 7

Serve with your favorite toppings! We love tortilla chips, diced avocado, cilantro, as well as a little extra shredded cheese to make it extra gooey.