SLOW COOKER INSTRUCTIONS:

Add the ingredients to the slow cooker

• Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, chicken bone broth, taco seasoning, undrained Rotel, and drained and rinsed black beans.
• Stir the ingredients around the chicken so the taco seasoning begins to dissolve into the broth.

Cook the chicken

• Cover the slow cooker and cook on high for approximately four hours. The chicken is ready when it reaches an internal temperature of 165°F and can be easily pulled apart with two forks.
• Cooking times can vary depending on the size and thickness of the chicken breasts and the temperature of your slow cooker.

Shred the chicken

• Remove the cooked chicken from the slow cooker and place it on a clean plate or cutting board. Shred it using two forks, then return the shredded chicken to the slow cooker.
• You can also shred the chicken directly inside the slow cooker if you prefer.

Add the cream cheese and cheddar

• Cut the softened cream cheese into small cubes and add it to the soup. Stir in the shredded cheddar cheese.
• Cover the slow cooker, reduce the heat to low, and cook for another 30 minutes. Stir the soup occasionally until the cream cheese and cheddar are completely melted.

Serve

• Stir the soup well before serving. Divide it among four bowls and finish each serving with your favorite toppings.

STOVETOP INSTRUCTIONS:

Cook the chicken and onion

• Lightly coat a deep skillet or Dutch oven with your preferred spray oil and heat it over medium heat.
• Cutting the chicken into several smaller pieces will help it cook more quickly and evenly. Add the chicken and diced onion to the skillet. Sauté until the onion is tender and the chicken reaches an internal temperature of 165°F.

Shred the chicken

• Transfer the cooked chicken to a clean cutting board or plate. Use two forks to shred it, then return it to the skillet with the sautéed onions.
• If you prefer bite-sized chicken instead of shredded chicken, cut it into small cubes before cooking.

Add the broth and taco seasoning

• Pour the chicken bone broth into the skillet. Add the taco seasoning and stir until it is evenly distributed throughout the broth.

Add the Rotel and black beans

• Add the undrained Rotel and the drained and rinsed black beans. Stir everything together and bring the soup to a gentle simmer.
• Reduce the heat and allow it to simmer uncovered for approximately 30 minutes. Stir occasionally to keep the ingredients from sticking to the bottom.

Make the soup creamy

• Reduce the heat to low. Add the cubed cream cheese and shredded cheddar, stirring frequently as they melt.
• Continue cooking for 15–30 minutes, or until the cheeses are melted and the soup is thick and creamy. Avoid bringing the soup to a hard boil after adding the dairy because excessive heat can cause the cheese to separate.