Description
A creamy, comforting slow-cooked chili made with shredded chicken, beans, corn, and cream cheese for a velvety finish.
Ingredients
- 2–3 boneless skinless chicken breasts (about 1.5–2 lb), cooked and shredded
- 1 can corn, drained (or 1 cup frozen corn)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (14–15 oz)
- 4 oz cream cheese, softened
- 3–4 cups chicken broth
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1–2 tsp ground cumin
- 1–2 tsp chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Place the shredded chicken, corn, black beans, diced tomatoes, and diced onion into the crockpot. Spread them into an even layer.
- Add the minced garlic, cumin, chili powder, and season with salt and pepper. Toss gently to distribute the spices.
- Pour in enough chicken broth to just cover the ingredients. Start with 3 cups; add more later if you want a thinner consistency.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and flavors have melded.
- About 30 minutes before serving, add the softened cream cheese and stir until it melts and the chili is smooth.
- Taste and adjust seasoning as necessary. Serve warm with toppings like chopped cilantro, diced avocado, lime wedges, shredded cheese, and tortilla chips.
Notes
Use shredded rotisserie chicken to skip cooking. For dairy-free, omit cream cheese and use coconut milk with cornstarch to thicken.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American