Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (4 oz) can diced green chilies
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Place the chicken breasts directly into the Crockpot. Season lightly with salt and pepper if desired.
- Add chopped onion, garlic, diced green chilies, cumin, chili powder, and paprika. Pour in chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and shreddable.
- Shred the cooked chicken with two forks in the crockpot or transfer to a plate, shred, then return to the pot. Mix in softened cream cheese until melted and creamy.
- Stir in drained white beans and corn. Cook for an additional 15-20 minutes to meld flavors.
Notes
- Use cooked shredded chicken for quicker preparation—add during the last 30 minutes of cooking.
- For dairy-free options, substitute cream cheese with cashew or coconut cream.
- Adjust seasonings to taste, and serve with your favorite toppings for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup & Stew
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 26 g
- Cholesterol: 85 mg