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 finely diced yellow onion; 1 pound boneless, skinless chicken thighs (or breast; I prefer thighs); 1 (10-ounce) can red enchilada sauce (10 ounces red enchilada sauce); 1 (14.5-ounce) can diced tomatoes with green chilies; 2 (15.25-ounce) cans black beans (drained and rinsed); 1 (15.25-ounce) can southwestern corn (undrained (or regular sweet corn, or fire-roasted corn)); 1 cup chicken stock (or chicken broth); 1-1/2 teaspoons minced garlic; 1 (8-ounce) package cream cheese (full-fat, very softened); 1/2 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon seasoned salt; 1/4 teaspoon pepper; 1-1/2 tablespoons chili powder; Optional toppings (see note 1); 4 to 6 flour tortillas; 1-1/2 cups Colby Jack cheese