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
- 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
- 2 tablespoons fresh parsley
Instructions
- Trim excess fat from chicken and chop onions and garlic.
- In the slow cooker, layer chicken at the bottom followed by onions, garlic, broth, beans, chilies, and corn.
- Add seasonings and stir gently.
- Cover and cook on low heat for about three hours until chicken is cooked through.
- Shred cooked chicken with forks and return to soup.
- Mix in cream cheese and half-and-half until well blended.
- Serve hot with desired toppings (jalapeños, avocado, sour cream, cilantro).
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For added spiciness, adjust the amount of cayenne or choose spicier green chilies. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months. Consider adding more veggies like bell peppers or using rotisserie chicken for a quicker prep.