Slow Cooker Cheesy Taco Soup

1 lb ground beef
3/4 C onion, diced
1/4 C all-purpose flour
4 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp ground pepper
1-30 oz can pinto beans
4 oz can diced green chilies
1 C salsa
1-10 oz can red enchilada sauce
6 C chicken broth
4 oz cream cheese, softened and cubed
1 C sharp cheddar cheese, shredded
1 C pepper jack cheese, shredded

Brown ground beef and onion until fully cooked, drain grease Add into slow cooker: cooked ground beef and onions. Sprinkle flour over top and stir in. Add to mixture: garlic, spices and seasonings, beans, green chilies, salsa, enchilada sauce and chicken broth. Stir to combine. Cover and cook on high for four hours or low for six hours. Just prior to serving, stir in cheeses. Serve when they are completely melted in. Serve with toppings of choice.