Everyone is going to love this chili! You could fix a huge batch for a game day get-together and set up a “chili bar” where you set out all of the toppings, tortilla and corn chips, pita bread, etc. Then each person can tailor the chili to their exact preferences by adding the toppings they prefer.

It would also be a great dish to take to a pot-luck or extended family event. By keeping it warming in your slow cooker, you can ensure that every person get a tasty, steaming-hot bowl to enjoy. Be prepared to hand out copies of this recipe, because a lot of people will want it.

 

INGREDIENTS

1 lb. boneless, skinless chicken breasts, trimmed of excess fat\\

1 yellow onion, diced

2 cloves garlic, minced

24 oz. chicken broth (low sodium)

2 15-oz cans great Northern beans, drained and rinsed

2 4-oz cans diced green chilies (I do one hot, one mild)

1 15-oz can whole kernel corn, drained

1 tsp salt

½ tsp black pepper

1 tsp cumin

¾ tsp oregano

½ tsp chili powder

¼ tsp cayenne pepper

Fresh cilantro (small handful), chopped

4 oz. reduced-fat cream cheese, softened

¼ cup half and half

Toppings

Jalapenos, sliced

Avocados, sliced

Sour cream, dollop

Fresh cilantro, minced

Tortilla strips

Monterey Jack or Mexican cheese, shredded

 

INSTRUCTIONS

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

Top with diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth and cilantro. Stir.

Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

Remove chicken to large mixing bowl, shred, and then return to slow cooker.

Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

Stir well and serve with desired toppings.

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Quick Tip:   If you really want to save some prep time, you can cube your raw chicken and then run it through your food processor. This allows you to skip the messy shredding part at the end. Place the chicken in your slow cooker. Mix all dry ingredients together and top the processed chicken with them. Microwave the cream cheese so that it is soft enough to mix with the half and half. Pour that mix over all ingredients in the slow cooker, stirring to combine. Then cook as directed.

Recipe and image courtesy of Amanda at The Chunky Chef