This recipe is soooooo good and super easy. *** You really should add the toppings they make such a difference on this chili. This recipe was the genius of the Chunky Chef. Here is the original recipe.
INGREDIENTS:
1 lb boneless skinless chicken breasts trimmed of excess fat (You can even pop in frozen chicken it totally works)
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium) (I used the full 32 oz just cause what am I going to do with the left over stock? I mean come on!)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained (Use what you like, for ours I did fire roasted)
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz cream cheese softened (I use the reduced fat as you wont tell the difference)
1/4 cup half and half ( I never have this stuff around and I don’t want to buy it so I just used double the cream cheese… it seems to work out every time.)
TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
RECIPE:
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Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
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Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
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Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
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Remove chicken to large mixing bowl, shred, then return to slow cooker. (I now add it all to a large pot and boil it up to melt the cream cheese. Then serve it!)
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Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
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Stir well and serve with desired toppings.