CROCKPOT: In a large slow cooker (I use a 6-quart Crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, corn, and uncooked chicken breasts or thighs. (If using chicken breasts, cut each breast into 2-3 large pieces after removing the fat).
CROCKPOT CONT.: Pour in the chicken stock and all of the seasonings (cumin, paprika, salt, pepper, and chili powder). Stir well.
COOK: Cover and cook on high for 3-5 hours (or until chicken shreds easily) or low for 5-8 hours (again, until chicken will shred easily)
SHRED CHICKEN: Remove the chicken from the slow cooker and shred in another bowl, using two forks. Set aside.
CREAM CHEESE: Meanwhile, soften the cream cheese (by microwaving for 30-45 seconds) and add to the crockpot. Stir well and cover. Change temperature to high. Let it sit until the chicken is shredded and then using a large whisk, briskly whisk the cream cheese to melt it into the soup.
ADD CHICKEN: Add the shredded chicken back into the slow cooker. Stir and then taste for any additional salt/pepper needed. I like to add the juice of a lime here, too!
SERVE: Ladle chili into bowls. Serve bowls topped with your favorite toppings. Our favorites are sour cream, freshly grated Cheddar cheese, diced avocado, a few lime wedges, and fresh cilantro as desired. I do think at the least, the cheese is a must-have topping.