Chicken Chilli

1-1/2  lb.		boneless skinless chicken breast
14  ounces		fire-roasted diced tomatoes
14  ounces		corn, rinsed and drained
1/2  cup		14oc can black beans, rinsed and drained
4  ounces		reduced-fat cream cheese
1  cup		chicken broth
1		jalapeno, seeds and rib removed diced
3		cloves garlic,s minced
1  tablespoon		ground cumin
1-1/2  teaspoons		chili powder
1  teaspoon		dried oregano

Tip: For nutritional information on all the ingredients in Chicken Chilli just click on each ingredient name. Then adjust the serving size for any Chicken Chilli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Place chicken breasts and chicken broth in slow cooker, then add tomatoes, beans, corn, bell pepper, onion, jalapeño and garlic.
2.Season with cumin, chili powder, oregano, salt and pepper, then stir everything together, turn slow cooker on HIGH and cook for 3 hours or Low for 6 hours.
3.Remove chicken breasts from slow cooker and place in a large bowl, then use two forks to shred chicken into small pieces.
4.Return chicken to slow cooker, then add cream cheese. Stir everything together, then cover slow cooker and continue cooking for another 15-20 minutes, or until cream cheese is melted.
5.Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips