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 ground 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 cream
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated monterey jack or Mexican cheese
Instructions
- Chop the onion and garlic finely. Drain and rinse beans and corn.
- In your slow cooker, layer trimmed chicken breasts, chopped onion, garlic, broth, beans, green chilies, corn, and spices.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred the cooked chicken with forks and return to the pot. Stir in softened cream cheese and half-and-half until creamy.
- Serve hot with desired toppings like jalapeños, avocado slices, sour cream, cilantro, tortilla strips, and cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 75mg