Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion
- 2 cloves garlic
- 3 cups low-sodium chicken broth
- 2 cans great northern beans
- 2 cans diced green chilies
- 1 can whole kernel corn
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- A small handful of fresh cilantro
- 1/2 cup reduced-fat cream cheese
- 1/4 cup half-and-half cream
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated Monterey Jack or Mexican cheese
Instructions
- Chop the onion and garlic finely. Trim excess fat from the chicken breasts.
- In your slow cooker, layer the chopped onion and garlic. Add the chicken breasts followed by the drained beans, green chilies, corn, and spices. Pour in the chicken broth.
- Cover and cook on low for about 6 hours or high for 3 hours until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the soup along with softened cream cheese and half-and-half cream; stir until combined.
- Serve warm with sliced jalapeños, avocados, sour cream, fresh cilantro, tortilla strips, and grated cheese as desired.
- Prep Time: 15 minutes
- Cook Time: Low for 6 hours / High for 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg