Chicken Chili

1 1/2	lb.	boneless, skinless chicken bre
2	can(s)	fire-roasted diced tomatoes — (14 oz.)
1	can(s)	tomato sauce — (8 oz.)
1	can(s)	corn — rinsed and drained (14 oz.)
1	can(s)	black beans — rinsed and drained (14 oz.)
1/2	pk.	reduced-fat cream cheese — (8 oz.)
1	c.	chicken broth
1		red bell pepper — finely chopped
1		jalapeño — seeds and ribs removed, minced
1/2		yellow onion — finely chopped
3	clove(s)	garlic — minced
3/4	Tbsp.	ground cumin
1 1/2	tsp.	chili powder
1	tsp.	dried oregano
		kosher salt and freshly ground
		fresh cilantro — garnish
		sour cream — garnish
		tortilla chips — garnish

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
3.	Turn slow cooker on HIGH and cook for 3 hours.
4.	Remove chicken breasts from slow cooker and place in a large bowl, then use two forks to shred chicken into small pieces.
5.	Return chicken to slow cooker, then add cream cheese.
6.	Stir everything together, then cover slow cooker and continue cooking for another 15-20 minutes, or until cream cheese is melted.
7.	Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips.

^{Variation: Use half all-purpose and half whole wheat flour. Add a teaspoon of cinnamon. 1/4 cup of raisins and an extra tablespoon of sugar for Cinnamon Raisin Bagels.}