Crockpot Enchilada Soup
8 ounce block cream cheese, cut into cubes
14 ounce can corn, drained
14 ounce can petite diced tomatoes
4 ounce can diced green chiles
32 ounce carton chicken broth
10 ounce can red enchilada sauce
The juice of one lime
Spray crockpot with non stick cooking spray.
Add in all ingredients EXCEPT cream cheese.
Place lid on top and cook on low 6-8 hours.
Place cubes of cream cheese in the crockpot the last 10-20 minutes of cook time stirring occasionally until melted and creamy. Adding the cream cheese at the end keeps it from curdling.
For serving: sliced avocado, non-fat Greek yogurt or sour cream, shredded cheese.