Oh Snap Macros

Crock Pot Instaructions 
9 Add the chicken the the base of the crockpot. Top with bell pepper, onions, corn, beans, tomatoes, chilies, enchilada sauce, seasonings and chicken broth. 
10 Stir to combine and set the crockpot to cook on low for 6-8 hours or high for 3 hours, or until the chicken is tender. 
11 Remove the chicken from the crockpot and shred with forks. Return to the pot. 
12 Add the cream cheese and greek yogurt and stir until melted and combined. Serve and enjoy with desired toppings. 
Instant Pot Instructions 
1 Add all ingredients except the cream cheese and greek yogurt to the instant pot. 
4 Set the instant pot on manual (pressure cook mode) for 20 minutes. Quick release the pressure when the timer in done. 
5 Remove the chicken and shred with forks. Add the chicken back to the instant pot.
6 Add cream cheese and greek yogurt to the soup and stir until completely melted into the soup. Serve and enjoy with desired toppings. 
Stovetop Instructions
14 In a large pot, sauté the chopped bell pepper and onion over medium heat until they begin to soften.
15 Place the raw chicken breasts on top of the sautéed vegetables. Add the corn, black beans, diced tomatoes, green chilies, enchilada sauce, and all the seasonings. Pour the chicken broth over everything, ensuring the chicken is mostly submerged.
16 Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-30 minutes, or until the chicken is cooked through and tender.
17 Carefully remove the chicken breasts from the pot. Shred the chicken using forks and then return the shredded chicken to the pot.
18 Stir in the cream cheese and Greek yogurt until they are fully melted and combined with the rest of the ingredients.
19 Let the pot simmer for an additional 5-10 minutes to allow the flavors to meld together.