Ingredients
1lb boneless skinless chicken breasts
1yellow onion, diced
2cloves garlic, minced
24 ozchicken broth
2cans (15 oz each) Great Northern beans, rinsed and drained
2cans (4 oz each) diced green chiles
1can (15 oz) whole kernel corn, drained
1 tspsalt
0.5 tspblack pepper
1 tspcumin
0.75 tsporegano
0.5 tspchili powder
0.25 tspcayenne pepper
1small handful fresh cilantro, chopped
4 ozcream cheese, softened
0.25 cuphalf and half
Instructions
Place chicken breasts into the bottom of the slow cooker.
Season the chicken evenly with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Add the diced onion, minced garlic, drained beans, green chiles, and corn on top of the chicken.
Pour the chicken broth over the ingredients.
Cover and cook on low for 8 hours or high for 4 hours.
Remove chicken breasts and shred with two forks, then return to the pot.
Stir in the softened cream cheese and half and half until melted and smooth.
Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this chili for up to 2 months. For a thinner soup consistency, use more chicken broth.
- Prep Time:10
- Cook Time:480
- Category:Dinner
- Method:Slow Cooking
- Cuisine:American
- Diet:High Protein