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Export 12 ingredients for grocery delivery
Step 1
Place the enchilada sauce, beans, corn, and half of the can of diced tomatoes in the crock of a slow cooker along with 1 ¾ cups of water.
Step 2
Pour the remaining diced tomatoes into a small food processor or blender along with the chipotles and adobo sauce. Puree, then transfer to the slow cooker.
Step 3
Add the onion, olive oil, and kosher salt. Cook on High for 4 hours, or Low for 8 hours.
Step 4
Transfer two cups of the chili to a blender and puree. Return to the pot. Stir the cubed cream cheese into the chili and allow to cook for another 30-60 minutes, until well-combined. Serve hot with toppings of choice.
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