The hot and creamy chili that's sure to win the cookoff every time.
1 lb boneless chicken breast
1 yellow onion, diced
2 cloves garlic, minced
24 oz chicken broth
2 cans (15 oz) great northern beans, drained
2 cans (4 oz) diced green chilies
1 can (15 oz) corn, drained
1 tsp salt
½ tsp black pepper
1 tsp cumin
¼ tsp oregano
½ tsp chili powder
¼ tsp cayenne pepper
4 oz cream cheese, softened
¼ cup half and half
Cilantro (amount not listed on the card)
Put the chicken in the crockpot and top it with the salt, pepper, cumin, oregano, chili powder, and cayenne.
Add the onion, garlic, beans, green chilies, corn, chicken broth, and cilantro.
Cover and cook on LOW for 8 hours or HIGH for 3 to 4 hours.
Take out the chicken, shred it, and put it back in.
Stir in the cream cheese and half and half, cover, and cook on HIGH 15 minutes until creamy. Serve with your favorite toppings.