Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 4 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 ripe avocados, diced
  • 1 cup crushed tortilla chips
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker.
  2. Rub the chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, and pepper, then place them on top of the onions.
  3. Pour in the fire-roasted tomatoes, black beans, corn, and chicken broth.
  4. Cover and cook on Low for 6 hours.
  5. Remove the chicken thighs and shred them using a meat shredder or two forks, then return the shredded meat to the pot.
  6. Stir in the softened cream cheese and fresh lime juice until the soup is velvety and well combined.
  7. Garnish each serving with chopped cilantro, diced avocado, crushed tortilla chips, and shredded cheddar cheese.