Slow Cooker Chicken Enchilada Pasta Recipe

Ingredients

• 14.5 ounces diced tomatoes ((1 can))
• 15 ounces canned corn (drained, (1 can))
• 15 ounces canned black beans (drained and rinsed, (1 can))
• 10 ounces mild enchilada sauce ((1 can))
• 4 ounces diced green chilies ((1 can))
• ¾ cup chicken broth ((or more, as needed))
• 2 cups cooked and shredded chicken ((rotisserie chicken works great or our shredded chicken recipe))
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 2 Tablespoons chopped fresh cilantro ((plus more for topping, if desired))
• 4 ounces cream cheese (cut into small pieces)
• 2 cups uncooked orzo pasta ((this is the kind I used))
• favorite enchilada toppings