• Olive oil

• 1 onion, diced
• 1 small bell pepper, diced
• 1 can corn, undrained
• 1 can (10 oz) rotel tomatoes with green chiles, undrained
• 1 can black beans, drained and rinsed
• 1 packet ranch seasoning
• 1 tsp cumin
• 1 tsp onion powder
• 1 tbsp chili powder
• 1/2 to 1 cup chicken broth (or water) start with 1/2 cup and gradually add more if needed
• 1 block cream cheese, softened and cubed
• 2 chicken breast, cooked (I bake mine, but you can cook them how you’d like or use rotisserie)

Toppings:

Shredded cheese, avocado, sour cream, tortilla chips, lime wedges

In a large pot or crockpot add a little olive oil, onion, bell pepper, beans, corn, rotel, seasonings and broth/water (if you make this in a crockpot add chicken at this time also, and cook on low for 6-7 hours or high for 3-4)

Stovetop: bring to a simmer, cover, and cook 20-25 minutes

Shred cooked chicken breast and add to pot/crockpot

Stir in the cream cheese until melted (if it’s too thick add more broth/water)

Serve with shredded cheese, sour cream, avocado, and tortilla chips