Deconstructed Enchilada Crock Pot Soup { recipe }

I've been playing around with a few recipes... combining little things from one or the other, to create the yummiest soup... and today, I wanted to share it with you. It's super simple... some might call it a "Santa Fe Chicken Soup"... but, to me, it's like eating deconstructed enchiladas, minus the tortilla shells. Enjoy friends... it's a scrumptious one!

Ingredients (dump into crock pot as listed):

24 oz can of crushed tomatoes
1 can of corn
1 can of black beans (rinse before dumping)
1 can of chicken stock... or create your own (8 oz)
1 small can of mild green chilies
1/2 of chopped onion
1 tablespoon of garlic
1 handful of freshly chopped cilantro
2 tablespoons of Taco Seasoning (you can use 1 package, but I create my own homemade seasoning)

add 3-4 breasts of uncooked chicken, stir mixture around them... and let cook covered in crock pot for 4-5 hours on high...

When you're close to serving, maybe 15 minutes prior... add 1, 8 oz package of cream cheese, and 1 cup of Mexican cheese. Stir.  Once cheese is all melted, the soup should be a creamy, thick mixture and ready to serve. Add tortilla chips for dipping, or even some sliced avocados on top. The avocados are my absolute favorite part of the soup.