Melt the cream cheese.
Mix together the cream cheese with the chicken broth.
Shred the chicken, and add in with the broth and cream cheese mixture.
Finely chop and add in the onion and celery.
Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker. Mix together.
Add salt and pepper, to taste.
Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through.
Serving: 1g | Calories: 474kcal | Carbohydrates: 37g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 102mg | Sodium: 817mg | Fiber: 11g | Sugar: 7g