Ingredients:

  • 2.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 3g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 (4 oz / 113g) can diced green chiles, undrained
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional)
  • 4 cups (950ml) chicken broth
  • 2 (15 oz / 425g) cans great northern beans, rinsed and drained
  • 1 (15 oz / 425g) can cannellini beans, rinsed and drained
  • 4 oz (113g) cream cheese, softened
  • 1/2 cup (120ml) sour cream or Greek yogurt (optional, for serving)
  • Salt and pepper to taste
  • Toppings (optional): shredded cheese, chopped cilantro, sliced avocado, lime wedges

Instructions:

  1. Sear chicken breasts in a hot skillet with olive oil until lightly browned. This adds depth of flavour, but can be skipped for extra ease.
  2. In the same skillet (or in the slow cooker if skipping the searing step), sauté onion, garlic, and green bell pepper until softened.
  3. Transfer the sauteed vegetables to the slow cooker (if you sauteed them). Add the chicken breasts, diced green chiles, chili powder, cumin, oregano, cayenne pepper (if using), and chicken broth to the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Remove chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the great northern beans, cannellini beans, and softened cream cheese. Stir until the cream cheese is melted and fully incorporated.
  7. Season with salt and pepper to taste. Serve hot, topped with sour cream or Greek yogurt (optional), shredded cheese, chopped cilantro, and sliced avocado, if desired.