Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. spicy or original Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
Put the chicken in the crock pot.
Top with the tomatoes, corn, drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Makes a great dip too!!

Crock Pot Chicken Enchilada Soup

I couldn't find just the right recipe for what I wanted for dinner tonight, so I made my own. Here is the yummiest Chicken Enchilada Soup recipe. My kids absolutely loved it. Best part, 1 full cup is only 4 points plus (weight watchers). If you want to add cheese and chips, just account for those points!

3 frozen chicken breast
1 can diced tomatoes
1 can rotel
1 can black beans, drained and rinsed.
1 can corn, drained
1 lrg can red enchilada sauce
1 can chicken broth
1/4 cup taco seasoning (or one packet)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
shredded cheddar cheese (optional)
sour cream (optional)
tortilla chips (optional)

Place chicken breasts in bottom of crock pot, add canned items, then seasonings. Cook on low for 6 hours. Remove chicken breasts, shred and return to pot. Let sit for about 20 minutes. Garnish if desired and serve