Cream Cheese Chicken Taco Chilli - cooking recipe

Ingredients

3 frozen boneless skinless chicken breasts
1 (8 ounce) can corn, drained
2 (14 ounce) cans diced tomatoes and green chilies
1 (14 ounce) can black beans, drained and rinsed
1 (4 ounce) can green chilies or (4 ounce) can jalapenos, drained
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
4 (12 ounce) cans tomato juice
1 (8 ounce) package cream cheese, low fat is fine
2 teaspoons taco seasoning (if you make your own)
chili powder or cayenne powder
toppings
shredded cheddar cheese
shredded lettuce
chopped onion
sour cream
salsa
Tabasco sauce

Preparation

Put the chicken in your Crockpot first.
Next, add everything else except for the cream cheese, and toppings.
Let it cook for 6-8 hours on low; 4-6 on high; or until chicken falls apart when you stir it.
Add in cream cheese in chunks and taco seasoning and stir until blended. Make sure it is warm after cream cheese is added; serve.
Play around with this recipe until it has the consistency you like; vary the amount of juice added to do so.
Serve with tortilla chips if you like, and toppings.
Or, make this thick and serve over rice.
Serving number depends on size of chicken; amount of juice added, size of veggies -- etc.