Add the broth, chick peas, corn, tomatoes, onion, garlic, Italian seasoning, salt, chili powder, and cumin to the slow cooker and mix together. Place chicken pieces in the soup mixture. (You will be shredding the chicken after it cooks, so do not worry about chopping the large chicken breasts.)
Cook soup in slow cooker for 4 hours on HIGH or for 6-8 hours on LOW.
Carefully transfer chicken breasts to a plate and use two forks to shred the chicken. Set aside.
Whisk the cream cheese and pesto sauce in with the soup. Carefully add the chicken back in with the soup. Mix and allow the soup to cook on LOW for 10-15 minutes, allowing the cream cheese to melt in the soup. Mix together one last time before serving.
Nutrition Facts
Slow Cooker Pantry Chicken Soup
Amount Per Serving (1 -1/2 cup)
Calories 265Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Monounsaturated Fat 2g
Cholesterol 47mg16%
Sodium 256mg11%
Potassium 445mg13%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 6g7%
Protein 22g44%
Vitamin A 34IU1%
Vitamin C 23mg28%
Calcium 15mg2%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.