2 boneless, skinless chicken breasts, cut into bite-size pieces
1 10 oz. can cream of chicken soup
1 10 oz. can green enchilada sauce
1 4 oz. can chopped green chiles
1 cup chicken broth
1 8 oz. package cream cheese, cut into small cubes, softened
chopped cilantro or green onions (optional)
tortilla chips (optional)

Combine the chicken, soups, enchilada sauce, chiles, and broth in a slow cooker. Cook on low for 6 hours.

Add the cream cheese and whisk until smooth.

Optional serving ideas: serve over tortilla chips; add chopped cilantro or green onions on top.

Submitted by: Cindy Gilliand