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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 15oz cans great Northern beans (drained and rinsed)

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

1 15oz 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

Small handful fresh cilantro (chopped)

4 oz reduced fat cream cheese (softened)

¼ cup half and half

Sliced jalapenos

Sliced avocados

Dollop of sour cream

Minced fresh cilantro

Tortilla strips

Shredded Monterey jack or Mexican cheese

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Crock Pot Instructions

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

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

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

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

5. 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.

6. If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.

7. Stir well and serve with desired toppings.

Stovetop Instructions

1. Cut chicken breasts into smaller pieces so it cooks faster (you’ll shred the chicken later)

2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot.  Heat over MED heat and add onions.  Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.

3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.

4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

5. Increase heat to MED HIGH and bring to a boil.  Reduce heat to simmer.  Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.

6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.