1 lb boneless, skinless chicken breasts
3 C salsa, divided
1 1/2 C water
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
3 bell peppers, minced
1 14 oz. can corn, rinsed and drained
1 jalapeno pepper, minced (without ribs, seeds - leave seeds for a spicier version)
1 14 oz. can black beans, rinsed and drained
4 oz. cream cheese
6 oz. Pepper Jack cheese
Place chicken, 1 1/2 C salsa, water, cumin, chili powder, and salt in the crock pot. Cover and cook on high for 3-4 hours or low for 6-7 hours.
Shred chicken in the crock pot, using two forks, or an electric hand mixer.
Pat the minced peppers dry with a paper towel.
Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring.
This creates the browned, roasted look, on the outside of the peppers.
Stir once and repeat until the peppers are browned. Set aside.
Repeat this process with the corn and jalapeño together.
After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot.
Stir and replace cover, allowing the cream cheese to melt.
Adjust the consistency of the soup by adding another 1/2 C of water if needed.
Let simmer for another 15-30 minutes, until everything is smooth and melted.
Just before serving, stir in the Pepper Jack cheese.