Submitted by Amy Freeman

Creamy Chicken Taco Soup

Ingredients:
2 frozen chicken breasts, boneless and skinless
1 can Rotel tomatoes
1 can whole kernel corn, don't drain
1 can black beans , rinsed and drained
1 packet dry ranch seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 package fat-free cream cheese

Mix all ingredients (except the cream cheese) together in a crock pot. Cook on low for 6 to 8 hours if using frozen chicken or on high for 3 to 4 hours if using thawed chicken. About 30 minutes before it’s ready, take the chicken out of crock pot. Shred it with a fork and put back in the crock pot. Cut cream cheese into cubes and add to the crock pot. Stir to mix in, turn crock pot on high to melt cream cheese.

This can be served over rice, in tortillas or however you like. I eat it in a bowl with avocado slices on top. Other topping suggestions include: green onion, tortilla strips, sour cream and shredded cheese. Serves six.