Ingredients:

  • 1.5 lbs Boneless, Skinless Chicken Breast
  • 4 cups Low Sodium Chicken Broth
  • 8 oz Cream Cheese, full-fat, cubed (the secret ingredient)
  • 3 (15 oz) cans Great Northern Beans, rinsed and drained (divided)
  • 1 (4 oz) can Diced Green Chiles
  • 1 (15 oz) can Canned Corn, drained
  • 1 medium Onion, diced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Dried Oregano
  • Salt and Pepper to taste

Instructions:

  1. Place the 1.5 lbs of chicken breast, 4 cups of low sodium chicken broth, diced onion, diced green chiles, canned corn, 2 cans of the Great Northern Beans (drained and rinsed), cumin, chili powder, oregano, salt, and pepper into the slow cooker basin.
  2. Cook on LOW for 8 hours or on HIGH for 4 hours, until the chicken is extremely tender and easily shredded.
  3. Carefully remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Using a potato masher, mash the remaining 1 can of Great Northern Beans directly into the chili base to release starches and aid in thickening. Alternatively, blend 1 cup of the chili mixture with the remaining beans until smooth and return it to the pot.
  4. Add the cubed 8 oz of cream cheese to the hot chili. Stir continuously until the cream cheese is completely melted and incorporated, creating a stable, velvety, and thick texture.
  5. Taste and adjust seasoning if necessary. Serve immediately with your favorite chili toppings.