The Easiest Dump and Go Creamy Slow Cooker Chicken Taco Soup Ingredients: * 1½–2 lbs boneless, skinless chicken breasts or thighs * 1 (15 oz) can black beans, drained and rinsed * 1 (15 oz) can corn, drained * 1 (10 oz) can diced tomatoes with green chilies * 3 cups chicken broth * Taco seasoning (or make your own/add seasonings you like) * 1 (8 oz) block cream cheese Instructions 1. Add chicken, black beans, corn, tomatoes, chicken broth, and taco seasoning to the slow cooker. 2. Cook on Low for 6–8 hours or High for 3–4 hours. 3. Shred the chicken 4. Add the cream cheese and stir. 5. Cook for another 20–30 minutes, stirring occasionally, until the cream cheese is completely melted and the soup is creamy. 6. Serve with your favorite toppings - @kirkcollective