2 lbs boneless chicken breast

1 medium yellow onion

1 (16 oz) bag of frozen corn

2 (15 oz) cans black beans

2 (10 oz) cans tomatoes with green chilis

4 cups chicken broth

1 (12 oz) package of bacon

2 packets of ranch dressing mix

2 tsp cumin

2 Tbsp chili powder

2 (8 oz) packages of cream cheese

Shredded cheddar cheese for topping

Place all ingredients except the bacon into a slow cooker. Put the chicken at the bottom to sit during cooking. Cook for four hours on high. Stir once or twice cooking during process. While the soup cooks, fry the bacon. Cool and crumble, then add it to the soup in the last hour. After four hours, remove the chicken and shred it. Return the shredded chicken to the cooker and stir everything together. Serve topped with shredded cheese.

Recipe courtesy of Marilles Mauer, Greensburg