Cheesy Slow Cooker Chicken Fajita Soup

Ingredients

1 lb boneless chicken breast
15 oz corn, drained
15 oz black beans, drained and rinsed well
1 C yellow onion
3/4 C green bell pepper
3/4 C red bell pepper
3 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
1 tsp salt
3/4 tsp ground black pepper
1/4 tsp red pepper flakes, optional
3 1/2 C chicken broth
8 oz cheddar cheese, freshly shredded
1 C heavy cream
4 Tb all purpose flour

Toppings:
chives or green onions
avocado
tortilla strips
ground black pepper

Directions

To the bowl of a 5-6 quart slow cooker add chicken, vegetables, spices and chicken broth. Cook on high for 4 hours or on low for 8 hours. Remove chicken and shred with forks, set aside.

Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.

Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup.

Cover and cook for an additional 30-40 minutes.

Serve warm with optional chives or green onions, avocado and tortilla strips.