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 chilies (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:
– Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
– Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
– Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
– Remove chicken to large mixing bowl, shred, then return to slow cooker.
– 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.
– Stir well and serve with desired toppings.
XOXO
Laura Elizabeth
