Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion
- 2 cloves garlic
- 3 cups low-sodium chicken broth
- 2 cans great northern beans
- 2 cans diced green chilies (one spicy, one mild)
- 1 can whole kernel corn
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced-fat cream cheese
- 1/4 cup half-and-half cream
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated monterey jack or Mexican cheese
Instructions
- Chop the onion and garlic; rinse beans until liquid runs clear.
- Layer chopped onion and garlic in the bottom of the slow cooker; add chicken breasts on top.
- Pour in chicken broth; add rinsed beans, diced green chilies, and corn.
- Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
- Cover and cook on low for about 180 minutes or until chicken is fully cooked.
- Shred the chicken in the pot; stir in softened cream cheese and half-and-half until combined.
- Serve hot with garnishes like jalapeños, avocado slices, cilantro, sour cream, tortilla strips, or cheese.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 85mg