Slow Cooker Enchilada Orzo

Source: damndelicious.net

Ingredients

• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (14-ounce) can mild enchilada sauce
• 1 (4.5-ounce) can chopped green chiles, drained
• 3/4 cup vegetable broth, or more, as needed
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup canned black beans, drained and rinsed
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces cream cheese, cubed
• 2 cups uncooked orzo pasta
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• 1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
• 2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• 3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
• Serve immediately, garnished with cilantro, if desired.