Southwest Cream Cheese Chicken Soup

Two pounds (32oz.) Boneless, skinless chicken breasts

One can (120g.) Diced green chilis

One can (423g.) Fire-roasted diced tomatoes

One can (437g.) Black beans

One can (437g.) Sweet corn

One package (224g.) Greek yogurt cream cheese

3 Tbs. Ranch seasoning mix

Throw all ingredients (do not drain cans) into the Instant Pot (for 40 minutes on soup setting) or crockpot (on low for 6-8 hours). When done, shred all the chicken and mix well before serving. Serve with cheese, cilantro, and tortilla chips or toppings of choice! This recipe can easily accommodate an extra pound of chicken if you need the added protein!

Serves Eight.

Protein: 34g. Carbs: 22g. Fat: 6g. Fiber: 4g.