Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and green onions for garnish
- Optional: shredded cheese and lime wedges
Instructions
- Place chicken breasts in the crockpot and add beans, green chilies, onion, garlic, cumin, chili powder, salt, and pepper.
- Pour in chicken broth and set to low. Cover and cook for 6 hours or until chicken is shredded easily.
- Remove chicken, shred with two forks, then return to the crockpot.
- Add softened cream cheese, stirring until melted and well incorporated.
- Cook for an additional 15 minutes uncovered, stirring occasionally.
- Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges if desired.
Notes
- For extra flavor, sauté onions and garlic before adding to the crockpot.
- This chili can be frozen for up to 3 months.
- Adjust spice levels with more or less chili powder.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow cooking
- Cuisine: American
- Diet: Kid-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg