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Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 2–3 cups chicken broth or chicken stock
- 2 (15-ounce) cans white cannellini beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 (4-ounce) cans diced green chiles with juices
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 3 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt to taste
- 1 pound boneless, skinless chicken breasts or thighs
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full-fat coconut milk or heavy cream
- Toppings as desired (e.g., cilantro, avocado, cheese, sour cream)
Instructions
- Heat olive oil in a skillet. Sauté onion and poblano for 3-4 minutes, then add garlic and cook for 1 minute.
- Transfer vegetable mix to slow cooker. Add chicken broth, beans, corn, green chiles, and spices. Mix well.
- Submerge chicken in the chili mixture. Cover and cook on high for 4-6 hours or low for 6-8 hours.
- Once cooked, shred chicken and return to the pot. Mix in cream cheese and coconut milk, adjusting consistency with broth if needed.
- Serve and garnish with desired toppings.
Notes
For added heat, include diced jalapeños or more chili powder.
Consider personalized toppings like Greek yogurt or fresh lime juice.
Ensure chicken is fully submerged for even cooking.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
- Cholesterol: 70