We have all had those busy days when just the idea of coming home and cooking is too much. This chili is hearty, easy, and cooks while you’re away! Just set it and forget it!
2-4 chicken breasts
2 cans of great northern beans – drained and rinsed
2 cans of diced green chilies
1 can of corn – drained
1 onion – diced
2 cloves of garlic minced
32 oz. of chicken broth
1 tsp. each of salt & pepper
2 tsp. of cumin
1 tsp. of chili powder
¼ tsp. of cayenne
1 handful of chopped fresh cilantro
5 oz. of cream cheese – softened
¼ cup of half and half
2 corn tortillas torn into small pieces
Place chicken at the bottom of slow cooker, sprinkle all seasons on top. Add beans, chilies, corn, onion, garlic, cilantro, and chicken broth. Stir and let cook for 4 hours on high (or 8 hours on low).
Remove chicken and shred, return to cooker and stir in tortillas, cream cheese, and half & half. Cook on high for 15-20 minutes until cheese is combined and chili has thickened.
Serve with chopped cilantro, lime wedge, jack cheese, sour cream, tortilla strips, and chopped green onions. If you’re serving a crowd, regular or jalapeno cornbread pairs perfectly with this chili!
I hope your family enjoys this recipe, it couldn’t be easier! Don’t forget to tag us #cookingwithkimes so we can see what you’re cooking!