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Ingredients
Scale
- 1 pound Boneless Skinless Chicken Thighs (or boneless breasts)
- 3 (15-ounce) cans White Beans (drained) (approximately 4 ½ cups cooked beans)
- 2 cups Chicken Broth
- 2 (4-ounce) cans Diced Green Chiles (with juice)
- ½ medium Onion (diced)
- 1 cup Corn (canned, fresh, or frozen)
- 3 cloves Garlic (minced)
- 1–3 teaspoons Dried Oregano
- 1 teaspoon Ground Cumin
- ¼ teaspoon Chili Powder (not chile powder)
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 4 ounces Cream Cheese (or sour cream)
Instructions
- Combine all ingredients in the slow cooker.
- Cover and set to HIGH for 2-4 hours or LOW for 6-8 hours.
- Check chicken's internal temperature reaches 165°F, then shred the chicken and return it to the pot.
- Stir in cream cheese until melted and combined, then mash some beans for a creamier texture.
Notes
Chicken thighs add richness, but boneless breasts can be used for a leaner chili.
For creaminess, add more cream cheese or substitute with sour cream.
Fresh herbs like cilantro can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 800
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 27
- Cholesterol: 80