1 14.5-ounce can diced tomatoes, with juices
1 8-ounce package cream cheese, at room temperature
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, small diced
3 cloves garlic, minced
1 bell pepper (any color, I used yellow), small diced
5 cups chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon fresh cilantro, chopped
Salt, to taste
Freshly ground black pepper, to taste
Tortilla chips for garnish (optional)
Sour cream for garnish (optional)
Green onions, for garnish (optional)
Place the cream cheese into a large mixing bowl and use a rubber spatula or wooden spoon to break it up. Add the can of diced tomatoes with their juices and stir to thoroughly incorporate the two.
Add all ingredients, including the cream cheese/tomato mixture, into a 6-quart slow cooker. Stir to mix thoroughly.
Cover and cook on low for 7 hours, or on high for 4 hours.
Ladle into bowls and garnish with sour cream and tortilla chips.