Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) RoTel diced tomatoes and green chilies
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 4 cups low-sodium chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh lime juice

Instructions:

  1. Place the chicken thighs at the bottom of the crockpot.
  2. Add the diced onion, minced garlic, fire-roasted tomatoes, RoTel, black beans, corn, chicken broth, tomato paste, cumin, smoked paprika, salt, and pepper.
  3. Stir gently to combine, ensuring the chicken is mostly submerged.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours.
  5. Once the chicken is tender, remove it from the pot and shred using two-pronged forks, then return the meat to the soup.
  6. Whisk in the cream cheese, heavy cream, shredded cheddar cheese, and lime juice until the base is smooth and velvety.