Ingredients :
- 1 pound boneless skinless chicken breasts
- 2 cans great Northern beans drained and rinsed
- 10 ounces frozen corn
- 2 cans diced green chilies undrained
- 1 medium onion peeled and diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese softened
- 1/4 cup half and half
- 1/4 cup minced fresh cilantro plus more for garnish
- Salt and freshly ground black pepper
- shredded cheese jalapeños, diced avocado, sour cream, chopped fresh cilantro, and tortilla strips, for serving
Directions :
- In the bottom of a slow cooker, add chicken, beans, corn, green chiles and their juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, and cayenne pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Remove chicken to cutting board, shred, and return to slow cooker.
- Stir in cream cheese, half and half, and cilantro. Cover and cook on HIGH for until chili is creamy and slightly thickened, about 15 minutes.
- Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with toppings like diced avocado, shredded cheese, sour cream, jalapeños, and tortilla chips.
