Description
A rich and creamy bowl of comfort food featuring tender chicken, white beans, and a hint of zest from diced tomatoes with green chilies.
Ingredients
Scale
- 2 pounds boneless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 cup cream cheese
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by placing the two pounds of boneless chicken breasts directly into the slow cooker.
- Add the drained and rinsed white beans along with the diced tomatoes, chopped onion, and minced garlic.
- Pour in one cup of chicken broth and add the corn, cumin, chili powder, oregano, salt, and pepper. Stir well to combine.
- Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours.
- About 30 minutes before serving, shred the chicken using two forks and return it to the slow cooker.
- Add half a cup of cream cheese to the mixture, stirring until it melts and creates a creamy texture.
- Serve the chili warm, garnished with fresh cilantro.
Notes
This chili is perfect for potlucks and family gatherings. It also makes great leftovers that taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg