Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 2 cans (4 oz each) diced mild green chilies, undrained
  • 3 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup frozen sweet corn
  • 4 oz cream cheese, cubed and softened
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the raw chicken breasts at the bottom of the slow cooker. Top with the diced onion, minced garlic, green chilies with their liquid, frozen corn, and all spices.
  2. Pour in the chicken broth and add 1.5 cans of the Great Northern beans.
  3. In a small bowl, mash the remaining 0.5 can of beans with a splash of broth until a paste forms; stir this into the pot to thicken the base.
  4. Cover and cook on High for 3-4 hours (or Low for 7-8 hours) until the chicken is tender.
  5. Remove the chicken to a plate, shred with two forks, and return the meat to the slow cooker.
  6. Stir in the cubed cream cheese and sour cream. Cover and cook on High for an additional 15–20 minutes until the cheese is melted and the sauce is silky.
  7. Stir in the fresh lime juice and adjust salt or pepper to taste before serving.