1 (14.5-ounce)candiced or petite-diced tomatoes, undrained
1cupquinoa, well-rinsed and drained
1cuplow-sodium chicken broth
4-8ounceslight or regular cream cheese, cubed (depending on how creamy you like it)
Squeeze of fresh lime juice
Handful of chopped fresh cilantro
In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together.
In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid).
Cover and cook on low for 6-8 hours.
Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften.
Stir all the ingredients together until the cream cheese is mixed in well.
Add the lime juice and cilantro and give it another quick stir.