Yield: 6 servings
Ingredients:
- 1 lb boneless skinless chicken breasts
- 1 onion, diced
- 2 cloves garlic minced
- 24 oz. chicken broth
- 2 15 oz. cans great Northern beans, drained and rinsed
- 2 4 oz. cans diced green chiles
- 15 oz. can whole kernel corn drained
- 1 tsp. salt
- ½ tsp. white pepper
- 1 tsp. cumin
- ¾ tsp. oregano
- ½ tsp. chili powder
- ¼ tsp. cayenne pepper
- Small handful fresh cilantro chopped
- 4 oz. cream cheese softened
- ½ cup half and half
- Toppings: sliced jalapenos, sour cream, fresh cilantro, tortilla strips
- Shredded Mexican cheese
Directions:
- Add chicken breasts to bottom of the slow cooker, top with salt, pepper, cumin, oregano, chili powder and cayenne pepper. Top with diced onion, minced garlic, beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on low for 8 hours or on high for 3 to 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.
