Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) cannellini beans or great northern beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup chicken broth
- 8 oz cream cheese, softened
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Start by rinsing and patting dry your chicken breasts. Season them lightly with salt and pepper. Prepare the vegetables and gather all ingredients for an easy assembly process.
- Place the chicken in the slow cooker. Add the diced green chilies, beans, corn, chicken broth, and spices. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the pot. Add the softened cream cheese and stir until fully melted and the soup is creamy and rich. Adjust seasoning with salt and pepper as needed.
- Ladle the hot chili into bowls and garnish with fresh cilantro and a squeeze of lime. For an extra touch, consider adding a dollop of sour cream or shredded cheese for extra creaminess.
Notes
- Use thawed chicken for even cooking.
- If you prefer a spicier kick, add chopped jalapeños or a dash of hot sauce.
- To make it vegetarian, swap chicken for extra beans and vegetables.
- This chili freezes well — store leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 kcal Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg