Ingredients
Scale
- 1/2 tsp black pepper
- 2 cans great northern beans (drained and rinsed)
- 3 cups chicken broth (low sodium)
- 3/4 tsp dried oregano
- 1 tsp salt
- 2 garlic cloves (freshly minced)
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- Fresh cilantro (chopped for stirring in)
- 1 can whole kernel corn (drained)
- 2 cans diced green chilies
- 1 yellow onion (finely chopped, about 1 cup)
- 1/2 tsp chili powder
- 1 lb chicken breast (boneless, skinless)
- 1/4 cup half-and-half
- 1/2 cup reduced-fat cream cheese (softened)
- Tortilla strips (for serving)
- Sour cream (for serving)
- Grated Monterey Jack cheese (for serving)
- Sliced avocados (for serving)
- Sliced jalapeños (for serving)
- Chopped fresh cilantro (for serving)
Instructions
- Layer ingredients in the slow cooker. Place chicken breasts at the bottom. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chilies, corn, chicken broth, and cilantro. Stir gently to combine.
- Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add cream cheese and half-and-half. Stir well. Cover and cook on HIGH for 15 minutes until creamy.
- Stir once more and serve hot with desired toppings.
Notes
- Use freshly minced garlic for the best flavor.
- Softening cream cheese before mixing ensures a smoother consistency.
- Store leftovers in the fridge for up to 3-4 days.
- Prep Time: 15 mins
- Cook Time: 8 hours (LOW) or 3-4 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg