Enchilada Orzo Pasta

Ingredients:

• 1 (14.5oz) can fire roasted diced tomatoes
• 1 (10oz) can enchilada sauce
• 1 (4.5oz) can chopped green chiles, drained
• 1 cup vegetable broth
• 1/2 water, or more, as needed
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• Salt and black pepper to taste
• 4 ounces cream cheese, cubed
• 16oz uncooked orzo pasta

Preparations:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, water, corn and black beans into a slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
2. Cover and cook on high heat for 1-2 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 water as needed until the desired consistency is reached.
4. Serve immediately.