1 1/2 lbs 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 pkg 4 oz. cream cheese
1 C chicken broth
1 red bell pepper, finely chopped
1 jalapeño, seeds and ribs removed, minced (leave seeds for a spicier version)
1/2 yellow onion, finely chopped
3 cloves garlic, minced
3/4 Tbsp ground cumin
1 1/2 tsp chili powder
1 tsp dried oregano
freshly ground pepper, to taste
Place chicken breasts and chicken broth in crock pot.
Add tomatoes, beans, corn, bell pepper, onion, jalapeño, and garlic.
Season with cumin, chili powder, oregano, salt, and pepper. Stir everything together.
Cook on low for 6 to 7 hours.
Remove chicken breasts from crock pot and place in a large bowl.
Use two forks or an electric hand mixer to shred chicken into small pieces.
Return chicken to crock pot.
Add cream cheese. Stir well.
Cover crock pot and continue cooking for another 15-20 minutes, or until cream cheese is melted.
Stir before serving.