Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Place chicken breasts in the slow cooker.
- Add white beans, corn, chopped onion, garlic, cumin, chili powder, paprika, salt, and pepper.
- Pour in chicken broth to cover the ingredients.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
- Remove chicken and shred it using two forks.
- Return shredded chicken to the slow cooker.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro or chopped green onions if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Adding chopped green chilies can give extra flavor and heat.
- This chili can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stove.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: American
- Diet: Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg