1Add enchilada sauce, diced tomatoes, kidney beans, black beans, corn and uncooked chicken breast to crockpot.
2If cooking chili on high, cut each chicken breast into two to three pieces.
3Add chicken broth and all seasonings. Mix well.
4Cover crockpot and cook on high for 3 to 5 hours OR on low for 5 to 8 hours.
5Remove chicken breasts and shred using two forks. Place chicken in bowl and set aside.
6Add cream cheese to crockpot by the spoonful. Stir and cover. Change temperature to high and let sit for a few minutes. Uncover and whisk cream cheese until mixed well.
7Add shredded chicken to crockpot. Stir and cover until all cream cheese is melted.
8Serve hot with your favorite toppings. We recommend guacamole, Kite Hill plain yogurt and cilantro!