20ounces10 ounce cans Old El Paso green enchilada sauce
9ounces4.5 ounce cans Old El Paso chopped green chiles
15ounces15 ounce can black beans, drained and rinsed
15ounces15 ounce can corn, drained
1/3ouncesrd cup chopped onion
8ounces8 oz block cream cheese, softened and cubed
Salt and Pepper
Optional toppings: shredded monterey jack cheesesour cream, cilantro and tortilla strips
Combine the chicken breasts, chicken stock, water, enchilada sauce, green chiles, black beans, corn and onion in a large slow cooker. Add in the cumin, chili powder and garlic powder and cook on high for 3-4 hours, or until the chicken is tender enough to shred. Remove chicken and place on a cutting board. Stir cream cheese in the slow cooker and then turn the heat to low. Next, shred the chicken, removing any fat and then place back in the slow cooker and cook for an additional hour, or until the cream cheese has melted. Salt and pepper to taste.
Serve with shredded cheese, sour cream, cilantro and tortilla strips. Enjoy!