Green Chili Chicken Enchilada Soup (Slow Cooker)

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This tortilla soup version is super light and tasty. Enjoy! Serves 6.

Green Chili Chicken Enchilada Soup (slow cooker)

4 chicken breasts
4 c chicken broth
2-15 oz cans mild green green enchilada sauce
2-4 oz cans diced green chilies
1-15 oz can great northern beans, or other white beans
2/3 c water
2 Tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 c froze corn
8 oz cream cheese
salt and pepper, to taste
tortilla chips

1. Place chicken breasts, broth, enchilada sauce, green chilies, water, cumin, onion powder and garlic powder in slow cooker. Cook on HIGH 3 hours.
2. Shred chicken. Add corn and cream cheese; cook 1/2 hour more. Add salt and pepper to taste.
3. Crush tortilla chips on bottom of each bowl. Pour soup on top. Serve warm.