2(15.5 ounce)cans Great Northern Beansor cannellini beans, drained and rinsed
1largeear of corn(white or yellow), kernels removed (about 1 cup)
1smalloniondiced (about 3/4 cup)
1fresh jalapenosliced (seeded as desired)
4clovesgarlicminced
1teaspoonground cumin
1teaspoondried oregano
Kosher saltto taste
Black pepperto taste
8ouncescream cheesecubed and softened
1/2cupchopped fresh cilantro leaves
1/2limejuiced
TOPPINGS: tortilla chips, sliced avocado, diced red onion, shredded cheese, fresh cilantro, sour cream, lime wedges, hot sauce (optional)
Instructions
Place the chicken in the crock of a 6-qt slow cooker. Pour in the chicken broth, beans, corn kernels, onion, jalapeno, garlic, cumin and oregano; season with salt and pepper, to taste. Place the cubed cream cheese on top.
Cover and cook on low for 6-7 hours, or high for 3-4 hours, stirring occasionally to help melt the cheese.
When the cook time is up, remove the chicken to a bowl and use two forks to shred it finely. Return it to the crock; add the cilantro and lime juice and stir well.
Taste and season with salt and pepper as needed, then serve immediately with desired toppings.
Notes
Storage: Allow the soup to cool, then store leftovers in the refrigerator for up to 3 days. To freeze, store in a freezer safe container for up to 4 months. Thaw soup before reheating on the stovetop or in the microwave.