A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of "x" soups needed!
Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.
Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!
*I've used Rosarita brand, Old El Paso, and Great Value brand (medium and mild, medium preferred for us, but use what you like best) **You can use just plain diced tomatoes if desired, it still tastes great!