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