1 1/2 pounds boneless, skinless chicken breasts
2 (14 oz.) cans fire-roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 (14 oz.) can corn, rinsed and drained
1 (14 oz.) can black beans, rinsed and drained
1/2 (8 oz.) package reduced-fat cream cheese
1 cup chicken broth
1 red bell pepper, finely chopped
1 jalapeño, seeds and ribs removed, minced
1/2 yellow onion, finely chopped
3 cloves garlic, minced
3/4 tablespoon ground cumin
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste
fresh cilantro, garnish
sour cream, garnish
tortilla chips, garnish
1-Place chicken breasts and chicken broth in slow cooker, then add tomatoes, beans, corn, bell pepper, onion, jalapeño, and garlic.
2-Season with cumin, chili powder, oregano, salt and pepper, then stir everything together, turn slow cooker on HIGH and cook for 3 hours.
3-Remove chicken breasts from slow cooker and place in a large bowl, then use two forks to shred chicken into small pieces.
4-Return chicken to slow cooker, then add cream cheese. Stir everything together, then cover slow cooker and continue cooking for another 15-20 minutes, or until cream cheese is melted.
5-Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips.