Directions
- 1Cut chicken breasts into smaller pieces and put them in the crockpot.
- 2Add two cans of great northern beans.
- 3Add one can of green chilies.
- 4Add the juice of one lime.
- 5Add a third of a bunch of chopped cilantro.
- 6Add one finely chopped yellow onion.
- 7Add two cups of chicken broth.
- 8Season with smoked paprika, cayenne pepper, chili powder, onion powder, and salt.
- 9Stir everything well.
- 10Add 8 ounces of cream cheese.
- 11Cook on high for six hours or low for eight hours.
- 12Shred the cooked chicken and make a cornstarch slurry with a little bit of heavy whipping cream.
- 13Pour the slurry into the chili and let it simmer for 10-15 minutes.
- 14Serve with cilantro, cotija cheese, and Mexican crema on top.
Ingredients
- 3.5 pounds boneless chicken breasts
- 2 15 ounce cans great northern beans
- 1 4 ounce can green chilies
- 1 lime
- 1 third of a bunch cilantro
- 1 yellow onion
- 2 cups chicken broth
- 1 a little bit smoked paprika
- 1 a little bit cayenne pepper
- 1 a little bit chili powder
- 1 a little bit onion powder
- 1 a little bit salt
- 8 ounces cream cheese
- 2 heaping tablespoons corn starch
- 1 a little bit heavy whipping cream
Equipment
crockpot
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