Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
• Place the chicken breasts in a slow cooker. Add the sautéed onions and garlic on top.
• Sprinkle the taco seasoning and ranch seasoning over the chicken.
• Pour the chicken broth over the seasoned chicken.
• Add the diced tomatoes, black beans, corn, cumin, salt, and black pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 4-6 hours or until the chicken is fully cooked and tender.
• Once cooked, remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine.
• Serve the chili warm, topped with sour cream, cheddar cheese, and fresh cilantro, if desired.