A hearty chili blending tender chicken, white and black beans, with southwestern spices slow-cooked for rich flavors.
# What You'll Need:
→ Proteins
01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
→ Beans & Legumes
02 - 1 (15 oz) can white beans, drained and rinsed
03 - 1 (15 oz) can black beans, drained and rinsed
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 1 medium jalapeño, seeded and chopped (optional)
06 - 1 red bell pepper, diced
07 - 3 cloves garlic, minced
→ Liquids & Bases
08 - 3 cups low-sodium chicken broth
09 - 1 (4 oz) can diced green chilies
→ Spices & Seasonings
10 - 1 1/2 teaspoons ground cumin
11 - 1 teaspoon ground coriander
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
→ Creamy Finish
17 - 4 ounces cream cheese, softened and cubed
18 - 1/2 cup heavy cream or half-and-half
→ Fresh Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Shredded Monterey Jack or cheddar cheese
22 - Lime wedges
# Steps to Follow:
01 - Place chicken breasts or thighs at the base of the slow cooker.
02 - Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, diced green chilies, ground cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is tender.
04 - Remove the chicken from the slow cooker, shred it using two forks, then return it to the pot.
05 - Stir in the cream cheese and heavy cream until fully melted and the mixture is creamy. Adjust seasoning to taste.
06 - Ladle the chili into bowls and garnish with cilantro, green onions, shredded cheese, and lime wedges as desired.
