Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 4 cups low-sodium chicken bone broth
  • 2 cans (15 oz each) Cannellini beans, rinsed and drained
  • 4 oz Neufchâtel cream cheese, cubed and softened
  • 1 cup frozen corn
  • 2 tbsp fresh lime juice
  • 4 oz canned diced fire-roasted green chilies

Instructions:

  1. Place the diced yellow onion, minced garlic, and seeded jalapeño at the bottom of the crockpot. Note: This allows the vegetables to soften under the weight of the chicken.
  2. Rub the 1.5 lbs chicken thighs with the cumin, oregano, chili powder, smoked paprika, and sea salt before placing them in the pot.
  3. Pour in the 4 oz canned green chilies (with their juice!) and the 2 cans of rinsed Cannellini beans.
  4. Pour the 4 cups of chicken bone broth over everything until the chicken is completely covered.
  5. Cover and cook on Low for 6 hours. Note: Resist the urge to peek; lifting the lid adds 15 minutes to the cook time.
  6. Remove the thighs to a plate, shred with two forks, and return them to the pot.
  7. Stir in the 1 cup of frozen corn. Note: Frozen corn stays crisper than canned corn in this step.
  8. Add the 4 oz cubed Neufchâtel cream cheese and stir until the white streaks completely disappear and the broth turns velvety.
  9. Stir in the 2 tbsp of fresh lime juice just before serving until the aroma turns zesty and fresh.