Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts
- 1 large yellow onion, chopped (about 1 cup/150g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 (15 ounce/425g) can Great Northern beans, rinsed and drained
- 1 (15 ounce/425g) can cannellini beans, rinsed and drained
- 1 (15 ounce/425g) can corn, drained (or 1 ½ cups/225g frozen corn)
- 1 (4 ounce/113g) can diced green chilies, undrained
- 4 cups (950ml) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (optional, for extra heat)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 4 ounces (113g) cream cheese, softened (full-fat or reduced-fat)
- ½ cup (120ml) heavy cream or sour cream
Instructions:
- Sear chicken breasts in a hot skillet for 2-3 minutes per side, until lightly browned. This adds flavor but isn't strictly necessary.
- Add chicken, onion, garlic, beans, corn, green chilies, chicken broth, cumin, oregano, chili powder (if using), salt, and pepper to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Remove chicken from slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker.
- Stir in softened cream cheese and heavy cream until smooth and well combined. Allow to heat through for 5-10 minutes.
- Taste and adjust seasonings as needed. Ladle into bowls and garnish as desired.