In a large crockpot, add the enchilada sauce, undrained tomatoes, chili beans, (drained and rinsed) black beans, drained corn and uncooked chicken breasts.
Add in chicken broth and seasonings. Stir well
Cover and cook on high for 3-5 hours or low for 5-8 hours
Remove chicken from crockpot and shred
Cube cream cheese and put in crockpot. Stir well and cover for 5-10 minutes. Remove lid and whisk until the cream cheese is well blended. Stir the shredded chicken back into soup
Cover and continue to cook on low until all cream cheese is melted and well blended.
Serve and enjoy!
Recipe by The Gingham Apron at https://www.theginghamapron.com/chicken-enchilada-chili-slow-cooker-option/