Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 2 (4 oz) cans diced green chilies
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup frozen sweet corn
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the boneless, skinless chicken thighs at the bottom of a 6-quart slow cooker.
  2. In a small mixing bowl, take 1/2 cup of the drained cannellini beans and mash them with a fork until they form a thick paste. Add this paste along with the remaining whole beans to the slow cooker.
  3. Add the diced onion, minced garlic, green chilies, cumin, smoked paprika, oregano, cayenne, salt, and chicken broth. Stir briefly to distribute the spices.
  4. Cover and cook on LOW for 6 hours until the chicken is tender.
  5. Thirty minutes before serving, remove the chicken thighs to a plate and shred them using two forks. Return the shredded chicken to the pot.
  6. Add the cubed cream cheese and frozen corn. Cover and cook for the final 15 minutes.
  7. Stir in the fresh lime juice and whisk the chili vigorously to fully incorporate the melted cream cheese before serving.