Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans great northern beans (15 oz each)
- 1 yellow onion
- 2 cloves garlic
- 3 cups chicken broth
- 1 can whole kernel corn (15 oz)
- 2 cans diced green chilies (4 oz each)
- 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, 4 oz.)
- 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
- Prepare ingredients by chopping the onion and garlic, then drain and rinse the beans.
- In the crockpot, layer the chicken breasts at the bottom followed by onion and garlic.
- Pour in chicken broth and add beans, corn, and green chilies.
- Season with salt, pepper, cumin, oregano, chili powder, and cayenne; mix gently.
- Cover and slow cook on low for about 3 hours until chicken is tender.
- Shred cooked chicken with forks; return to pot along with cream cheese and half-and-half. Stir to combine.
- Serve hot with optional toppings like jalapeños, avocado slices, sour cream, cilantro, tortilla strips, and cheese.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg