Ingredients

The following ingredients have 4 Servings
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes, (undrained)
  • 1 can (4 oz) diced green chiles
  • 1 can (16 oz) chili beans,
  • 1 can (15 oz) kidney beans, (drained & rinsed)
  • 1-1/2 cups frozen corn ((or 1 can corn))
  • 1 pound boneless skinless chicken thighs
  • 1 can (15 oz) black beans, (drained & rinsed)
  • 1 cup chicken stock/broth
  • 1 tablespoon chili powder
  • 1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
  • 1/2 teaspoon paprika
  • 1-1/2 teaspoons ground cumin
  • Fine sea salt & pepper ((1 tsp salt, 1/4 tsp pepper))
  • 1 package (8 oz) full-fat, brick-style, cream cheese, (softened (Note 3))
  • Optional add-ins: fresh lime, freshly grated sharp cheddar cheese, sour cream, guac/avocado, tortilla chips

Instruction

  • CROCKPOT: In a large slow cooker (6-quart Crockpot), add the undrained tomatoes, green chilies, chili beans, kidney beans, corn, and uncooked chicken breasts or thighs. (If using chicken breasts, cut each breast into 2-3 large pieces after removing the fat).
  • CROCKPOT CONT.: Pour in the chicken broth and seasonings and stir well.
  • COOK: Cover and cook on high for 3-5 hours (or until chicken shreds easily) or low for 5-8 hours (again, until chicken will shred easily). OR use a pressure cooker and cook on manual for 15 minutes with an immediate pressure release.
  • SHRED CHICKEN: Remove the chicken from the slow cooker and add to a medium-sized bowl. Add unwrapped cream cheese to a bowl and microwave to soften (microwave 30-45 seconds).
  • CREAM CHEESE: Back to the crockpot/pressure cooker, add in softened cream cheese. Stir well and then cover pot. Let it sit for now. Using 2 forks, shred the chicken into bite-sized pieces. Back to the crockpot/pressure cooker, use a large whisk to briskly whisk the cream cheese until fully melted and incorporated in the soup.
  • ADD CHICKEN: Add the shredded chicken back into the slow cooker. Stir through and then taste for any additional salt/pepper needed. I like to add the juice of a lime here, too!
  • SERVE: Ladle chili into bowls. Serve bowls topped with your favorite toppings. Our favorites are sour cream, freshly grated Cheddar cheese, diced avocado, a few lime wedges, and fresh cilantro as desired. I do think at the least, the cheese is a must-have topping! Enjoy!