Description
A warm and comforting chili made with chicken, beans, corn, and cream cheese, perfect for chilly evenings.
Ingredients
- 2 pounds of chicken breast
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 can (15 oz) of corn, drained
- 1 can (10 oz) of diced tomatoes with green chilies
- 1 package (8 oz) of cream cheese
- 2 cups of chicken broth
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the slow cooker.
- Add the black beans, kidney beans, and corn.
- Pour in the diced tomatoes and chicken broth. Add chili powder, cumin, salt, and pepper.
- Stir everything to combine.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours.
- About 30 minutes before serving, add cream cheese and stir until combined.
- Once cooked, shred the chicken and mix it back into the chili.
Notes
Store any leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 2 months.