Servings: 6
Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes
Ingredients
- 1 lb Chicken Breasts, skinless and boneless
- 1 small Yellow Onion, finely chopped
- 2 Garlic Cloves, minced, or 1 tsp. Garlic Powder
- 15 ounces Northern Beans, drained
- 2 4-ounce Diced Green Chiles
- 2 15-ounce Sweet Corn Kernels, drained
- 24 ounces Chicken Broth
- 1 tsp. each: Chili Powder, Salt, Black Pepper, Ground Cumin, Oregano
- 6 ounces Reduced Fat Cream Cheese
- 1/4 cup Half and Half Milk
Optional Toppings:
- Tortilla Chips
- Lime Wedges
- Avocado, sliced
- Sour Cream
- Jalapeños, sliced
Instructions
- Add all ingredients EXCEPT the cream cheese and milk into a crockpot/slow cooker.
- Cook on HIGH for 3-4 hours, or LOW for 7-8 hours.
- Once cooked, remove 1/2 cup of the hot soup to add into a bowl. Add the cream cheese, as well as the half and half. Stir until smooth. Pour back into the crockpot. Cook on HIGH for 15 more minutes.
- Serve warm with your favorite chili toppings. Enjoy!
