Ingredients:

  • 1.4 kg (3 lbs) Boneless, skinless chicken breasts
  • 2 cans (425 g each / 15 oz) Great Northern Beans, rinsed and drained
  • 1 can (425 g / 15 oz) Black Beans, rinsed and drained
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 L (4 cups) Chicken Broth (low sodium preferred)
  • 120 g (4 oz) Cream Cheese, cubed (softened)
  • 2 cans (113 g each / 4 oz) Diced Green Chilies
  • 1 can (425 g / 15 oz) Corn
  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • ½ tsp Cayenne Pepper
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Place the raw chicken breasts directly into the bottom of the slow cooker.
  2. Scatter the diced onion, minced garlic, diced green chilies, and corn over the chicken.
  3. Add the rinsed beans, followed by the chicken broth. Sprinkle in the chili powder, cumin, oregano, cayenne, salt, and pepper.
  4. Secure the lid. Cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4.5 hours. The chicken is ready when it shreds easily with a fork.
  5. Carefully remove the cooked chicken breasts onto a cutting board. Using two forks, shred the chicken into bite-sized pieces, and return the shredded chicken to the slow cooker.
  6. Add the cubed, softened cream cheese to the hot chili. Stir gently until the cream cheese has fully melted and dissolved into the broth, creating a rich, velvety consistency.
  7. Taste the chili and adjust the seasonings if necessary. If the chili is too thick, let it simmer uncovered on HIGH for 15-20 minutes, or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water.
  8. Allow the chili to rest briefly, then serve hot with desired toppings (cilantro, shredded cheese, sour cream, lime wedges).