In your slow cooker combine the chicken, chicken stock, cumin, onion, green chiles, corn, beans, enchilada sauce and garlic.
Cook on low 6 hours or high 4 hours.
During the last hour of cooking add in your cream cheese and stir.
Before serving stir to make sure the cream cheese is incorporated and remove the chicken, shred and add back to slow cooker.
Serve with your favorite toppings like cilantro, lime, avocado, cheese, anything!
If you can, use organic chicken that has been air chilled.
You can use fresh or frozen corn in this recipe.
I used white beans in this dish, but if you only have black or kidney beans, they will work well too.
To store, let the soup cool completely before placing it in an air tight container. It will keep well in the fridge for up to 4 days and will freeze for up to 3 months. Thaw frozen soup in the fridge overnight and reheat on the stovetop.