Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, cubed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Place chicken breasts in the crockpot and pour in chicken broth.
- Add diced onion, garlic, cumin, chili powder, paprika, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred with two forks, then return to the crockpot.
- Add white beans, corn, and cream cheese. Stir until the cheese melts and the chili is creamy.
- Cook on low for an additional 30 minutes to 1 hour, stirring occasionally.
- Serve hot garnished with chopped cilantro and lime wedges.
Notes
- You can substitute the white beans with black beans or pinto beans for variation.
- Adjust spice levels by increasing chili powder or adding cayenne pepper.
- This chili freezes well for make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly, Fall Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg