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Chicken Quesadilla Soup

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chiles
  • 1 cup salsa
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 8 oz cream cheese cubed
  • 2 cups shredded Mexican cheese blend
  • Juice of 1 lime

Method
 

  1. Add chicken breasts, black beans, corn, diced tomatoes with green chiles, salsa, chicken broth, and taco seasoning to your slow cooker.
  2. Cover and cook on low for 4 hours or high for 2 hours until chicken is cooked through and tender.
  3. Remove chicken and shred with two forks, then return to the slow cooker.
  4. Add cream cheese cubes and stir until melted and smooth, about 10 minutes.
  5. Stir in shredded cheese until melted and squeeze in lime juice.
  6. Serve hot with desired toppings such as tortilla chips, sour cream, avocado, and extra cheese.