Slow Cooker Chicken Enchilada Pasta Recipe

Ingredients

14.5 ounces diced tomatoes (1 can)
15 ounces canned corn drained, (1 can)
15 ounces canned black beans drained and rinsed, (1 can)
10 ounces mild enchilada sauce (1 can)
4 ounces diced green chilies (1 can)
¾ cup chicken broth (or more, as needed)
2 cups cooked and shredded chicken (rotisserie chicken works great or our shredded chicken recipe)
1 teaspoon chili powder
½ teaspoon cumin
2 Tablespoons chopped fresh cilantro (plus more for topping, if desired)
4 ounces cream cheese cut into small pieces
2 cups uncooked orzo pasta (this is the kind I used)
favorite enchilada toppings

Place all ingredients into the slow cooker EXCEPT for the orzo pasta.
Cook on high heat for 3-4 hours or low heat for 6-8 hours – just until ingredients are warmed through and cream cheese is melted.
Remove the lid, pour in the orzo pasta, and mix together all the ingredients until everything is completely incorporated.
Put the lid back on and continue to cook on high for 15-30 minutes or until the pasta is cooked. Add more chicken broth as needed (adding a couple of Tablespoons at a time) to make sure that the pasta has enough liquid to cook thoroughly.
When pasta is ready, mix everything together and scoop into bowls. Top with your favorite enchilada toppings (salsa, guacamole, fresh cilantro, sour cream, etc).