Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth (low sodium preferred)
  • 1 (15 oz) can Great Northern or Cannellini beans, rinsed and drained
  • 1 (4 oz) can diced green chilies (mild)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp mild or medium chili powder
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 8 oz block full-fat cream cheese, cut into cubes
  • 2 Tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped (for garnish/finish)

Instructions:

  1. Place the whole chicken breasts directly into the bottom of the slow cooker insert. Add the diced onion and minced garlic over the top of the chicken.
  2. Pour in the chicken broth, rinsed beans, and diced green chilies. Sprinkle all dry seasonings (Cumin, Oregano, Chili Powder, Salt, Pepper) evenly over the mixture.
  3. Cover the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fork-tender.
  4. Carefully remove the cooked chicken breasts to a cutting board. Use two forks to shred the meat completely. Return the shredded chicken to the chili pot.
  5. Add the cubed cream cheese directly into the hot chili mixture. Stir continuously for 3–5 minutes until the cream cheese has fully melted and incorporated, creating a smooth, velvety texture.
  6. Stir in the fresh lime juice. Taste the chili and adjust salt, pepper, or add a pinch more cumin if needed.
  7. Ladle hot chili into bowls and garnish with fresh cilantro and desired toppings before serving.