Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or Cheddar cheese
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts or thighs in the slow cooker. Add the diced onion, minced garlic, cumin, chili powder, salt, and pepper. Pour in 3 cups of chicken broth. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Once cooked, transfer the chicken to a plate and shred using two forks. Return the shredded chicken to the slow cooker.
- Stir in the white beans, corn, diced green chilies, and cream cheese. Cover and cook on low for an additional 30 minutes, or until the cheese melts and the chili is heated through. Then sprinkle shredded cheese over the top and allow it to melt for a few minutes.
- Garnish with chopped fresh cilantro if desired. Serve hot with your favorite side dishes or enjoy as a hearty standalone meal.
Notes
- For an extra layer of flavor, add a teaspoon of smoked paprika or a splash of lime juice.
- If you prefer a creamier texture, blend a portion of the chili with an immersion blender before serving.
- This dish freezes well—store leftovers in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy Included
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 kcal Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg