Ingredients
- 2 cups chicken broth
- 2 (14 ounce) cans white beans, drained
- 2 (4 ounce) cans mild green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts (about 4 medium chicken breasts)
- 8 ounces cream cheese, softened
- Salt & pepper to taste
- Toppings (optional, to taste):
- Lime juice
- Diced avocado
- Chopped cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Add the chicken broth, white beans, green chilies, chili powder, cumin, onion powder, oregano, and garlic to your slow cooker. Stir to combine.
- Place the chicken breasts side by side in the slow cooker, cover, and cook on high for 3-4 hours or low for 6-8 hours until the chicken is fall-apart tender.
- Once the chicken is cooked, remove it from the slow cooker and transfer to a cutting board. Shred the chicken using two forks or chop it into pieces, then return the chicken to the slow cooker.
- Microwave the cream cheese in 20-30 second intervals until very soft, then cut it into smaller pieces. Add it to the slow cooker and stir until it melts (this may take a few minutes, and you should make sure the slow cooker is set to ‘high’).
- Taste the chili and season with salt and pepper as needed.
- Serve the chili in bowls with your choice of toppings such as lime juice, diced avocado, cilantro, cheese, and tortilla strips.
Notes
- For extra heat, add a chopped jalapeño or some cayenne pepper to the slow cooker.
- This chili can be made ahead and stored in the fridge for up to 3-4 days, or frozen for later use.
- You can substitute the cream cheese with Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 80mg
