Ingredients
Scale
- 2½ cups low sodium chicken broth, divided
- 1 can canned white kidney beans (540 ml or 19oz), drained and rinsed, divided
- 1 can sweet corn (341 ml or 12oz), drained
- ½ medium onion, finely diced
- 1 can canned green chiles (127 ml or 4.3oz)
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 boneless skinless chicken breasts (about 2 lb)
- 4 oz cream cheese, room temperature (125 grams)
Instructions
- In a blender or food processor, blend ½ cup chicken broth with ½ cup white beans until smooth. Pour into a 3-5 quart slow cooker.
- Add remaining chicken broth, beans, corn, onion, green chiles, garlic, chili powder, cumin, and salt. Stir and nestle chicken breasts into the liquid.
- Cover and cook on low for 4-5 hours or high for 2-3 hours until onion is tender and chicken reaches 165°F internally.
- Remove chicken, stir in cubed cream cheese, and cover.
- Shred chicken, add back to the slow cooker, and stir to incorporate melted cheese. Adjust seasonings if needed.
Notes
- For a thicker chili, blend more beans.
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg