Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion
- 2 cloves garlic
- 3 cups low-sodium chicken broth
- 2 cans great northern beans
- 2 cans diced green chilies
- 1 can whole kernel corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup reduced-fat cream cheese
- 1/4 cup half-and-half
Instructions
- Trim excess fat from the chicken breasts and chop the onion and garlic.
- Place the chicken at the bottom of the slow cooker. Add onion, garlic, chicken broth, beans, green chilies, corn, and spices.
- Cover and cook on low heat for about 3 hours.
- Shred the cooked chicken and return it to the slow cooker along with cream cheese and half-and-half. Stir until well combined.
- Serve hot with desired toppings like avocado, jalapeños, or cilantro.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg