Place the chicken breasts, black beans, corn, diced tomatoes and green chilies, cream of chicken soup, diced green chilies, taco seasoning, and chicken broth into the slow cooker basin.
Stir all ingredients together until they are combined.
Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add the cubed cream cheese to the soup. Stir until the cream cheese has completely melted and the soup is creamy.
Taste the soup and add salt or pepper if needed.
Serve hot with your choice of toppings like cheese, sour cream, or tortilla strips.
Notes
For a thicker soup, remove about 1 cup of the liquid before adding the cream cheese, mix in 1 tablespoon of cornstarch, and then return the mixture to the slow cooker while stirring until it thickens.
If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce with the taco seasoning.
This recipe works well with leftover cooked chicken; if using pre-cooked chicken, reduce the cooking time to 2 hours on HIGH just to heat through and melt the cheese.