• Gather all ingredients and have your slow cooker or Dutch oven ready.

Crock Pot (Slow Cooker):

• Place the chicken breasts, garlic powder, onion powder, cumin, garlic salt, black pepper, undrained Rotel cans, and chicken stock into the slow cooker. Cover with the lid.
• Cook on LOW for up to 8 hours or on HIGH for up to 4 hours, until the chicken is fully cooked and tender.
• Remove the chicken to a plate and shred with two forks. While the chicken is out, add the cream cheese and shredded cheddar to the hot broth and whisk until the cheeses melt and blend into a smooth, creamy base.
• Return the shredded chicken to the pot, stir to combine, and serve or proceed to the optional thickening step if you prefer a heartier consistency.

Dutch Oven (Stove Top):

• Add the chicken, spices, undrained Rotel, and chicken stock to a Dutch oven. Bring the mixture up to a gentle simmer over medium-high heat.
• Cover the pot, lower the heat to maintain a low simmer, and cook for about 25 minutes or until the chicken is tender and cooked through.
• Remove and shred the chicken. Add the softened cream cheese and shredded cheddar to the hot soup, whisking until the cheeses are fully melted and incorporated. Stir the shredded chicken back into the pot.
• Serve immediately or continue with the optional thickening instructions if you want a thicker texture.

To Thicken (Optional):

• To naturally reduce and thicken, simmer the soup uncovered for about 10 minutes to evaporate some liquid and concentrate the broth.
• For a quicker thickening method, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer briefly until the soup thickens.
• If using xanthan gum, sprinkle it in very gradually and whisk immediately; add no more than an extra 1/8 teaspoon if needed, since it thickens quickly and can alter the soup’s texture.