Name: Slow Cooker Chicken Enchilada Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4
Ingredients: 2 boneless skinless chicken breasts; 3 cups chicken broth; 1 tablespoon cumin; 2 teaspoons garlic powder; 2 teaspoons onion salt ((or sub onion powder and salt)); 8 ounces light cream cheese; 1 can black beans, (drained and rinsed); 1 can yellow corn, (drained and rinsed); 1 30-ounce enchilada sauce ((I like to use 2 10-ounce cans of mild and 1 10-ounce of medium instead of one large can)); 1 14-ounce can tomato sauce; 1/3 cup water or chicken broth; 3 tablespoons masa harina (OR flour); optional toppings: tomatoes, shredded cheese, tortilla chip strips, avocados, cilantro