Step 1
Heat a large skillet over medium-high heat. Drizzle with oil. Add the onion, poblano pepper, and red bell pepper. Cook for 4-5 minutes until softened. Add the garlic and cook for one minute. Add the tomato paste and taco seasoning. Stir until well combined.
Step 2
Add this to the slow cooker. Then add the chicken, enchilada sauce, tomatoes, black beans, pinto beans, and chicken broth. Stir and cook on low for 4 hours or until chicken is tender and cooked through.
Step 4
Return to the slow cooker and stir in the corn and cream cheese. Stir until the cream cheese dissolves into the soup and gets nice and creamy. If needed, add some extra chicken broth to your desired thickness.