Ingredients

The following ingredients have 8 Servings
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 (32 oz) box low sodium chicken broth or stock
  • 2 (15 oz) cans great Northern beans (drained and rinsed)
  • 2 (4 oz) cans diced green chiles ((I do one hot, one mild))
  • 1 (15 oz) can whole kernel sweet corn (drained)
  • 1 small handful fresh cilantro (chopped)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • 1 packet dry ranch dressing mix
  • 1/2 teaspoon cayenne pepper ((optional))
  • 4-6 ounces reduced fat or regular cream cheese (softened)
  • 1/2 cup light or regular half and half
  • Salt & pepper (to taste)
  • Optional toppings: sliced jalapeños, sliced avocado, sour cream or greek yogurt, fresh cilantro, tortilla strips, lime juice, shredded cheese

Instruction

  • Place chicken in the bottom of slow cooker. Add onion, minced garlic, broth, beans, green chiles, corn, cilantro and all seasonings, including the ranch dressing packet. Stir well, cover and cook on low for 8 hours or high for 4-6 hours.
  • Once chicken is cooked, remove it to large bowl or plate, shred, then return to slow cooker.
  • Add cream cheese and half and half, stir well, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  • Stir once more, taste and add any additional seasonings you prefer and salt & pepper, as desired. Ladle into bowls and serve with your favorite toppings.