Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion (chopped)
- 2 cloves garlic (chopped)
- 3 cups low-sodium chicken broth
- 2 cans great northern beans (drained and rinsed)
- 2 cans diced green chilies
- 1 can whole kernel corn (drained)
- 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 (softened)
- 1/4 cup half-and-half cream
- Sliced jalapeños
- Sliced avocados
- Dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated monterey jack or Mexican cheese
Instructions
- Prepare ingredients by chopping onions and garlic and draining beans and corn.
- In the slow cooker, layer chopped onions at the bottom followed by chicken breasts. Add garlic and chicken broth, then stir in beans, green chilies, corn, and seasonings.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through.
- Shred the chicken using two forks and return it to the pot.
- Stir in softened cream cheese and half-and-half until combined; heat through for an additional 20 minutes on low.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg