Servings: 8

4 chicken breasts 4 chicken breasts
28 fluid ounces LS vegetable broth 28 fluid ounces LS vegetable broth
1 28-ounce can green enchilada sauce 1 28-ounce can green enchilada sauce
1 tsp garlic powder 1 tsp garlic powder
1 tsp onion powder 1 tsp onion powder
1 T ground cumin 1 T ground cumin
1 T chili powder 1 T chili powder
1 15-ounce can no salt added diced tomatoes 1 15-ounce can no salt added diced tomatoes
1 15-ounce can cannelloni beans, no salt added, drained and/or rinsed 1 15-ounce can cannelloni beans, no salt added, drained and/or rinsed
2 poblano peppers, seeded and diced 2 poblano peppers, seeded and diced
1 orange bell pepper 1 orange bell pepper
1 earn corn 1 earn corn
8-ounce block RF cream cheese 8-ounce block RF cream cheese
1 C FF Fage Greek yogurt 1 C FF Fage Greek yogurt
1 C RF Monterey (or fiesta) shredded cheese blend 1 C RF Monterey (or fiesta) shredded cheese blend
Toppings: 1/2 avocado (diced) per bowl, chopped green onion, whole grain tortilla chips (crushed), extra RF cheese to taste Toppings: ½ avocado (diced) per bowl, chopped green onion, whole grain tortilla chips (crushed), extra RF cheese to taste

1. Add first 12 ingredients to crockpot.
2. Set on low for 6 to 8 hours.
3. Shred chicken.
4. Add cream cheese, Face yogurt and 1C monterey (or fiesta) shredded cheese and cook for 30 minutes.
5. Serve with ½ avocado (diced), chopped green onion and chip of choice.