white chicken chili

 

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• ▢1 yellow onion diced
• ▢2 cloves garlic minced
• ▢24 oz. chicken broth (low sodium)
• ▢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
• ▢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 reduced fat cream cheese softened
• ▢1/4 cup half and half

TOPPINGS:

• ▢sliced jalapenos
• ▢sliced avocados
• ▢dollop of sour cream
• ▢minced fresh cilantro
• ▢tortilla strips
• ▢shredded Monterey jack or Mexican cheese

Instructions

• 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.
• 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.