4 boneless, skinless chicken breasts
1 small can tomato paste
1 can (15 oz.) green enchilada sauce
1 teaspoon salt
1 tablespoon chile powder
1/2 cup water
1 can (15 oz.) corn, drained
1 can (15 oz) black beans, rinsed and drained
8 oz. cream cheese, room temperature, cut into small pieces
1 large bag corn tortilla chips
2 cups shredded colby cheese
Place chicken breasts in slow cooker. In a bowl, whisk together tomato paste, enchilada sauce, salt, chile powder, and water. Add the corn and black beans to the chicken in the slow cooker. Pour the tomato and enchilada sauce mixture over the top to cover. Cook on low for 4 to 5 hours.
Remove the chicken from the slow cooker and place on a plate to shred using two forks. Add the shredded chicken back into the slow cooker along with the cream cheese pieces and stir to melt.
Place the lid back on the slow cooker and cook for another 15 minutes until the mixture is well combined and the cream cheese is hot and melted.
Dish up individual plate with chips, topped with chicken mixture, sprinkled with cheese, and garnished with desired toppings.