Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 yellow onion (finely chopped, about 1 cup)
- 2 garlic cloves (freshly minced)
- 2 cans great northern beans (drained and rinsed)
- 1 can whole kernel corn (drained)
- 2 cans diced green chilies
- 3 cups chicken broth (low sodium)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ¾ tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- Fresh cilantro (chopped for stirring in)
- ½ cup reduced-fat cream cheese (softened to mix smoothly)
- ¼ cup half-and-half
- Tortilla strips (optional topping)
- Sour cream (optional topping)
- Grated Monterey Jack cheese (optional topping)
- Sliced avocados (optional topping)
- Sliced jalapeños (optional topping)
- Chopped fresh cilantro (optional topping)
Instructions
- Layer Ingredients: Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Add onion, garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir gently.
- Cover and cook on LOW for 8 hours or HIGH for 3–4 hours.
- Remove chicken, shred it, and return to the slow cooker.
- Add cream cheese and half-and-half, stir, and cook on HIGH for 15 minutes until creamy.
- Serve hot with optional toppings.
Notes
- Use softened cream cheese for smoother blending.
- Adjust cayenne pepper for less or more heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg