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.
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.)
dollop of sour cream
minced fresh cilantro
shredded Monterey jack or Mexican cheese
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
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!)
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.
Stir well and serve with desired toppings.