1 lb boneless chicken breasts
1 yellow onion, diced
2 garlic cloves, minced
24 oz chicken broth
2 cans Great Northern beans
2 green chilies, chopped
1 can whole kernel corn, drained
1 tsp salt
½ tsp black pepper
1 tsp cumin
¾ tsp oregano
½½ tsp chili powder
¼ tsp cayenne pepper
fresh cilantro
4 oz reduced fat cream cheese, softened
¼ cup half and half
Place the chicken breasts in the crockpot and then top it with salt, cumin, pepper, oregano, chili powder, and cayenne pepper.
Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir together.
Cover your crockpot and cook the dish in low heat for 8 hours.
Remove the chicken and shred it. After shredding, place it back to the crockpot.
Stir in cream cheese and half and half. Cover and cook on high heat for 15 minutes, or until chili is creamy and slightly thickened.
Serve with your preferred topping.
Cut off the excess fats in the chicken. This will result in even cooking.You can make your own half and half if there is no available in the market. Simply mix together ½ cup whole milk and ½ cup light cream.
Sugar: 4g
:
Calcium: 97mg
Calories: 354kcal
Carbohydrates: 18g
Cholesterol: 93mg
Fat: 18g
Fiber: 1g
Iron: 2mg
Potassium: 601mg
Protein: 29g
Saturated Fat: 7g
Sodium: 1606mg
Vitamin A: 451IU
Vitamin C: 18mg
