Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 quart low-sodium chicken broth
  • 15 oz can crushed tomatoes
  • 4 oz can diced green chiles
  • 15 oz can black beans, rinsed and drained
  • 1.5 cups frozen sweet corn
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 oz cream cheese, cubed
  • Corn tortilla strips for topping
  • 1 large avocado, diced
  • 0.5 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 0.5 cup shredded Monterey Jack cheese

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of a 6-quart slow cooker.
  2. Layer the diced white onion, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper over the chicken.
  3. Pour the crushed tomatoes, diced green chiles, and chicken broth over the ingredients. Cover and cook on Low for 6 hours or High for 3 hours.
  4. Thirty minutes before serving, stir in the rinsed black beans, frozen corn, and cubed cream cheese (if using the creamy version).
  5. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded meat to the slow cooker.
  6. Add fresh lime juice and chopped cilantro to the pot, stirring gently to combine and brighten the flavors.
  7. Ladle into bowls and garnish with tortilla strips, diced avocado, and shredded Monterey Jack cheese.