Submitted by Sydney Buchanan-Riley
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth
- 1 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced hatch green chiles hot
- 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
Instructions
- Add chicken breasts to bottom of crock pot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Carefully shred chicken
- Add cream cheese and half and half, stir, then cover and cook on high an additional 15 minutes, or until chili is creamy.
- Stir well and serve with desired toppings.