Directions
- 1Line the bottom of the slow cooker with chicken breasts.
- 2Add diced onion to the slow cooker.
- 3Add minced garlic to the slow cooker.
- 4Add drained and rinsed great northern beans to the slow cooker.
- 5Add two cans of drained green chiles to the slow cooker.
- 6Add one can of drained corn to the slow cooker.
- 7Add salt and pepper to taste.
- 8Add chili powder and cumin to the slow cooker.
- 9Add one can of chicken broth.
- 10Add two cans of cream of chicken soup.
- 11Mix all ingredients well.
- 12Cover the slow cooker and cook on high for 3-4 hours until the chicken is done.
- 13Take out the chicken from the slow cooker and shred it using two forks.
- 14Return the shredded chicken to the crockpot.
- 15Add softened and cubed cream cheese (full 8-ounce block) to the slow cooker.
- 16Add 1/3 cup of heavy cream.
- 17Stir the ingredients in the slow cooker until combined.
- 18Serve the chili in a bowl.
- 19Shred Colby Jack cheese from the block over the chili.
- 20Top with fresh cilantro.
Ingredients
- 1 lb boneless chicken breasts
- 1 diced yellow onion
- 2 cloves garlic
- 1 can chicken broth
- 2 cans cream of chicken
- 1 can great northern beans
- 2 cans diced green chiles
- 1 can whole kernel corn
- salt
- pepper
- 1 tsp cumin
- 0.5 tsp chili powder
- 1 handful fresh cilantro chopped
- 8 oz reduced fat cream cheese softened
- 0.33 cup heavy cream
- shredded Monterey Jack cheese
- 0.33 cup sour cream
Equipment
slow cookerbowlforksspatulagrater
Tips
- This chili is a great alternative to the classic version, and adjustable to your own taste preferences.
- Cook it on high for 3-4 hours.
- Top it with cilantro if you are a fan of it, even though it's a controversial ingredient.
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