Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (4 oz) can diced green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 ounces cream cheese, cubed
  • Juice of 1 large lime

Instructions:

  1. Combine Base Ingredients: Place chicken breasts, diced onion, bell pepper, minced garlic, drained beans, diced green chilies (with juice), cumin, oregano, chili powder, and smoked paprika directly into the slow cooker insert.
  2. Add Liquid: Pour the chicken broth over all ingredients. Season lightly with salt and pepper.
  3. Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the chicken is fork-tender.
  4. Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken thoroughly. Return the shredded chicken to the slow cooker.
  5. Thicken and Enrich: Add the cubed cream cheese to the chili. Stir gently until the cream cheese has melted completely and the chili has become creamy and slightly thickened.
  6. Final Seasoning: Stir in the fresh lime juice. Taste the chili and adjust seasoning with additional salt, pepper, or a pinch more cumin if needed.
  7. Serve: Ladle into bowls while hot. Serve with desired toppings like cilantro and cotija cheese.