Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Layer the diced onion, minced garlic, and chicken thighs at the bottom of the slow cooker.
  2. Pour over the chicken broth, drained beans, green chilies, corn, and all seasoning blend. Stir gently to ensure the chicken is submerged.
  3. Set the Crockpot to Low for 6 hours or High for 3 hours.
  4. Remove the cooked chicken thighs to a separate plate, shred the meat into bite-sized pieces using two forks, and stir the shredded chicken back into the chili.
  5. Stir in the cubed cream cheese and lime juice, whisking vigorously until the cheese is completely melted and the broth is velvety.
  6. Optionally, use an immersion blender to pulse the chili 3-4 times directly in the pot for a thicker consistency.
  7. Stir in the 1/4 cup of chopped fresh cilantro just before serving.
  8. Taste and add an extra pinch of salt or a squeeze of lime if it needs more zin.