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.

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