Mexican Chicken and Black Bean Soup

I found this original recipe on Marathon Mom blog that seems to no longer exist. I changed it up a bit. 

Mexican Chicken and Black Bean Soup

Ingredients

• 3 or 4 large boneless, skinless chicken breasts ( I usually do a family pack)
• 2 (15 ounce) cans black beans, drained
• 2 (15 ounce) cans corn, drained
• 2 (10 ounce) cans diced tomatoes and chiles (like Rotel)
• 1 (15 ounce) can tomato sauce
• 2 cups water
• Taco seasoning mix
• 4 large garlic cloves, minced
• 1 (8 ounce) package cream cheese

Instructions

1. Place all ingredients except for cream cheese into slow cooker.
2. Cook on low for 6 to 8 hours or until chicken is cooked.
3. Remove chicken from slow cooker, then turn slow cooker setting to high.
4. Add cream cheese to slow cooker and stir.
5. Shred chicken, then return to pot and stir well.

We serve with tortilla chips, cornbread, soft tacos, or rice. 

THY WILL BE DONE!!! +JMJ+