I have made this recipe over and over again. I've served it for my family, and I've served it for gatherings. It is always a hit with everyone. In fact, it's not unusual to be texting the recipe to someone the next day. The best part is that it's so, so easy! *Tip- I like to serve it with cornbread.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 yellow onion - diced
- 2 cloves garlic - minced
- 24 oz. chicken broth - (low sodium)
- 2 - 15oz cans great Northern beans - drained and rinsed
- 2 - 4oz cans diced green chiles - (I do one hot, one mild)
- 1 - 15oz can whole kernel corn - drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro - chopped
- 4 oz reduced fat cream cheese - softened
- 1/4 cup half and half
Toppings
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
INSTRUCTIONS
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Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
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Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
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Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
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Remove chicken to large mixing bowl, shred, then return to slow cooker.
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Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
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Stir well and serve with desired toppings.
Recipe from The Chunky Chef
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