Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans
  • 1 can (15 oz) Cannellini beans
  • 1 small yellow onion, finely diced
  • 2 cans (4 oz each) diced green chilies
  • 3 cups low-sodium chicken broth
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 4 oz reduced-fat cream cheese, cubed
  • 0.5 cup frozen sweet corn
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the 1.5 lbs of chicken thighs at the bottom of the slow cooker.
  2. Top the chicken with the diced yellow onion, both cans of green chilies, and the frozen corn.
  3. Drain and rinse the two cans of Great Northern beans and the one can of Cannellini beans, then add them to the pot.
  4. Sprinkle the cumin, smoked paprika, dried oregano, coriander, salt, and black pepper evenly over the top.
  5. Slowly pour the 3 cups of chicken broth over the ingredients until everything is just barely covered.
  6. Cover and cook on LOW for 4 hours.
  7. Remove the chicken to a plate and shred with two forks.
  8. Stir the cubed cream cheese into the hot liquid until no white streaks remain.
  9. Return the shredded chicken to the pot and stir in the 1 tbsp of lime juice.
  10. Let the chili sit for 5 minutes until the sauce thickens slightly and looks silky.