Ingredients
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) mild diced green chiles
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 lb chicken breasts or thighs
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1–2 tbsp fresh lime juice
Equipment
- slow cooker For cooking chili
- Mixing spoon For stirring
- Measuring spoons and cups
- Cutting board and knife For prepping onion and garlic
- Tongs or forks For shredding chicken
Method
- Add broth, beans, green chiles, onion, garlic, cumin, oregano, coriander, chili powder, salt, pepper, and chicken to the slow cooker.
- Cook on Low for 4–5 hours or High for 2½–3 hours until chicken is tender.
- Shred chicken in the pot. Stir in cream cheese until melted, then add sour cream.
- Add lime juice, adjust salt, and serve hot.
Nutrition
Calories: 355kcalCarbohydrates: 26gProtein: 32gFat: 13gSaturated Fat: 6gCholesterol: 95mgSodium: 780mgPotassium: 750mgFiber: 7gSugar: 3gVitamin A: 250IUVitamin C: 8mgCalcium: 170mgIron: 3.5mg
Notes
Mash 1 cup beans in the pot for a thicker chili. For extra heat, add diced jalapeño in step 1.
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