Slow Cooker White Chicken Chili

Ingredients

• •1.5 lb boneless skinless chicken breasts
• •2 cans (540 ml each) canned white kidney beans (cannellini), drained and rinsed
• •1 can (127 ml) canned diced green chiles
• •2 cups chicken broth
• •1 medium yellow onion, diced
• •4 garlic cloves, minced
• •1.5 tsp ground cumin
• •1 tsp chili powder
• •0.5 tsp dried oregano
• •1 tsp salt
• •125 g cream cheese, cubed and softened
• •1 cup frozen corn kernels
• •2 tbsp lime juice
• •0.25 cup fresh cilantro

Directions

1. 1Add chicken breasts, white beans, green chiles, chicken broth, onion, garlic, cumin, chili powder, oregano, and salt to the slow cooker and stir.
2. 2Cover and cook on LOW for 4 hours or HIGH for 2.5 hours until chicken is cooked through.
3. 3Remove chicken breasts and shred with two forks.
4. 4Add softened cream cheese and frozen corn to the slow cooker; stir vigorously until cream cheese is fully melted and incorporated.
5. 5Return shredded chicken to the pot and stir to combine.
6. 6Cook uncovered on HIGH for 15 minutes to thicken slightly, then stir in lime juice.
7. 7Ladle into bowls and top with sour cream, shredded cheddar, cilantro, and crushed tortilla chips.

💡 Canned diced green chiles are available at most Canadian grocery stores in the Mexican foods aisle. For extra thickness, mash about one cup of the beans with a fork before adding the cream cheese.

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