Ingredients:

  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz chopped green chiles
  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 30 oz cannellini beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cayenne pepper
  • 4 oz full-fat cream cheese, cubed and softened
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat 1 tbsp olive oil in a skillet and cook the diced onion and 3 cloves garlic for 5 minutes until translucent and fragrant.
  2. Place 1.5 lbs chicken thighs in the bottom of a 6-quart slow cooker.
  3. Add 30 oz cannellini beans, 8 oz green chiles, 1 cup frozen sweet corn, and the sautéed onion mixture to the slow cooker.
  4. Sprinkle in 1 tsp cumin, 1 tsp oregano, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp cayenne pepper.
  5. Pour 3 cups chicken broth over everything.
  6. Cover and cook on Low for 4 hours until the chicken is tender.
  7. Remove the chicken to a plate, shred with two forks, then return it to the pot.
  8. Take a ladle of the beans, mash them in a small bowl, and stir them back in.
  9. Stir in 4 oz cubed cream cheese and 0.5 cup sour cream until the liquid is silky and white.
  10. Stir in 1 tbsp lime juice and let it sit for 5 minutes before serving.