Slow Cooker Cheesy Chicken Enchilada Soup

Ingredients

• 1.5 pounds skinless, boneless chicken, cut in 1-inch pieces
• 1 (16 ounce) can chili beans, undrained
• 1 (15 ounce) can black beans, drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (10 ounce) can red enchilada sauce
• 2 cups chicken broth
• 1 cup corn kernels
• 1.5 tablespoons chili powder
• 1 teaspoon seasoning salt
• 0.75 teaspoon ground paprika
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground black pepper
• 1 (8 ounce) package cream cheese, softened and cubed

Steps

1. Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
2. Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
3. Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
4. Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.