Submitted by Amanda Newell, Lebanon, Mo.
• 2 Tbsp Butter
• 1 small yellow onion, diced
• 1 jalapeno pepper, diced
• 3 cloves garlic, diced
• 1 15 oz. can corn, drained
• 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
• 1 15 oz. can black beans, drained and rinsed
• 5 cups chicken broth
• 2 small boneless skinless chicken breasts
• 1 pinch cayenne pepper
• 1 tsp cumin
• 1 to 2 tsp hot sauce
• 1 packet of taco seasoning
• 1 1/2 cups cheddar cheese, shredded
• 1/3 cup cream cheese, softened
Heat 2 Tbsp butter over medium heat and add diced onion and jalapeño pepper. Sauté for 4 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker and add remaining ingredients except for shredded cheese and cream cheese. Cook on low for 6 hours. Remove chicken and shred and return to crock pot. Turn off heat and gradually mix in cream cheese and cheddar cheese.
