Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro and shredded cheese for garnish
Instructions
- Place chicken breasts in the crockpot and add beans, corn, onion, garlic, broth, cumin, chili powder, paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken, shred it, then return to the crockpot.
- Add softened cream cheese to the mixture and stir until melted and well combined.
- Serve hot, garnished with cilantro and shredded cheese.
Notes
- This chili freezes well – store leftovers in an airtight container for up to 3 days.
- Adjust spices according to your heat preference.
- You can add diced jalapenos for extra spice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 95mg