Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion (chopped)
- 2 cloves garlic (chopped)
- 3 cups low-sodium chicken broth
- 2 cans great northern beans (drained and rinsed)
- 2 cans diced green chilies
- 1 can whole kernel corn (drained)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup cream cheese (softened)
- 1/4 cup half-and-half
- Toppings: sliced jalapeños, sliced avocados, sour cream, fresh cilantro, tortilla strips, grated cheese
Instructions
- Prepare the ingredients by chopping the onion and garlic. Trim any excess fat from the chicken breasts.
- In the slow cooker, layer the chicken breasts at the bottom, then add chopped onion, garlic, chicken broth, beans, chilies, and corn.
- Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper; stir gently to combine.
- Cover and cook on low heat for approximately 180 minutes or until the chicken is fully cooked.
- Shred the cooked chicken using two forks and return it to the pot. Stir in softened cream cheese and half-and-half until well mixed.
- Serve hot with desired toppings like jalapeños, avocados, sour cream, fresh cilantro, tortilla strips, and grated cheese.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg