Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 8 oz chopped green chilies (2 x 4 oz cans)
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 4 cups low-sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 45 oz cannellini beans (3 x 15 oz cans), drained and rinsed
  • 4 oz Neufchâtel cheese, softened
  • 1 tbsp masa harina
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic, sautéing until translucent.
  2. Add the ground cumin, coriander, oregano, smoked paprika, and cayenne pepper to the skillet. Cook for 1-2 minutes until fragrant to bloom the spices.
  3. Transfer the sautéed aromatics and spices into a 6-quart slow cooker.
  4. Add the chicken thighs, chopped green chilies, chicken broth, salt, and black pepper to the pot.
  5. Take 1 cup of the drained cannellini beans and mash them with a potato masher or fork using a splash of broth. Add the mashed beans and the remaining whole beans to the slow cooker.
  6. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken is tender.
  7. Remove the chicken thighs from the slow cooker, shred with two forks, and return the meat to the pot.
  8. Stir in the softened Neufchâtel cheese, masa harina, and lime juice. Stir until the cheese is fully melted and the chili is thick and velvety.