Ingredients
1 lb boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 oz chicken broth
2 cans (15 oz each) Great Northern beans, rinsed and drained
2 cans (4 oz each) diced green chiles
1 can (15 oz) whole kernel corn, drained
1 tsp salt
0.5 tsp black pepper
1 tsp cumin
0.75 tsp oregano
0.5 tsp chili powder
0.25 tsp cayenne pepper
1 small handful fresh cilantro, chopped
4 oz cream cheese, softened
0.25 cup half 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