This recipe is one of the featured soups at UnWined, one of Ponca City’s most unique and very popular restaurants. Known for its relaxed atmosphere and delicious lunches of soups, salads and sandwiches, this popular restaurant becomes a wine and cocktail bar in the evening.
2 boneless, skinless chicken breasts
4 cans (15 ounces each) black beans, undrained
1 can (10 ounces) Ro-Tel Original Diced Tomatoes & Green Chilies, undrained
1 package (12 ounces) frozen corn
1 can (15 ounces) whole kernel sweet corn, drained
3 cans (14.5 ounces each) chicken broth
1 package or 3 Tablespoons Hidden Valley Ranch dressing mix, not buttermilk
1 package Taco seasoning
1 (8 ounces) package cream cheese, softened
Place the chicken breasts, beans, Ro-tel, corn, two cans chicken broth, and seasonings in crock pot and cook on low setting for approximately 7 to 8 hours. Remove chicken breasts to a plate or cutting board and using two forks shred chicken. Return to crock pot.
Microwave the cream cheese and one can of chicken broth in a medium-size bowl for one minute. Using a hand-held blender or a regular blender, liquefy the mixture and add to soup. Stir well. Serve in bowls with tortilla chips on the side.