Ingredients:

  • 680g boneless, skinless chicken thighs
  • 1 medium white onion, finely diced
  • 2 cloves garlic, minced
  • 800g Great Northern beans, drained and rinsed
  • 113g chopped mild green chilies
  • 1 cup frozen sweet corn
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 3 cups low-sodium chicken bone broth
  • 115g Neufchâtel cheese, cubed and softened
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker.
  2. Sprinkle the cumin, smoked paprika, dried oregano, cayenne, and salt over the chicken. Rub the spices in to ensure the seasoning penetrates the meat directly.
  3. Pour in the rinsed beans, green chilies (with liquid), and frozen corn.
  4. Pour in the chicken bone broth. Cook on LOW for 6 hours until chicken is tender.
  5. Remove the chicken to a bowl, shred with two forks, and return it to the pot.
  6. Take the softened Neufchâtel and whisk in a ladle of the hot broth until smooth before adding back to the crockpot.
  7. Stir in the fresh lime juice and chopped cilantro until the soup looks silky and vibrant.