Crockpot Chicken Quesadilla Soup

Name: Crockpot Chicken Quesadilla Soup
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 green bell pepper, (diced); 1/2 cup (66g) finely diced yellow onion; 1 pound (478g) boneless skinless chicken thighs ((or breast; we prefer thighs)); 1 can (10 oz.; 283g) red enchilada sauce (10 ounces red enchilada sauce*); 1 can (14.5 oz.; 411g) diced tomatoes with green chiles; 2 cans (15.25 oz.; 432g EACH) black beans, (drained and rinsed); 1 can (15.25 oz.; 432g) southwestern corn, drained ((or regular sweet corn, or fire-roasted corn)); 1 cup (216g) chicken stock or chicken broth; 1 and 1/2 teaspoons minced garlic; 1 package (8 ounces) full fat cream cheese, (very softened); 1/2 teaspoon ground cumin; 1 teaspoon EACH: paprika, seasoned salt; 1/4 teaspoon pepper; 1 and 1/2 tablespoons chili powder; Toppings: sour cream (we use fat free), Colby Jack cheese, avocado, fresh lime, green onions or cilantro, and tortilla strips (as an alternate to the grilled cheese); 4-6 flour tortillas; 1 and 1/2 cups Colby Jack cheese