White Chicken Chili

305 kcal, 27g P, 29g C, 9g F (per serving)

(Entire recipe = 6 servings)

Ingredients:

1 lb. Boneless Skinless Chicken Breast

2 (15 oz) cans Great Northern White Beans (Drained & Rinsed)

1 (15 oz) can Sweet Corn

1 (4 oz) can Diced Green Chiles

2 cups Chicken Broth

4 oz Cream Cheese

1 tsp Dried Oregano

1 Tbsp Chili Powder

1 Tbsp Cumin

½ tsp Cayenne (optional)

Salt & Pepper (to taste) 

Directions:

1.    Cut chicken breasts in half lengthwise and add to crockpot.

2.    Add beans, corn, green chiles, chicken broth, oregano, chili powder, cumin, cayenne, salt and pepper to crockpot. Stir until combined.

3.    Cover and cook on low for 6-8 hours or on high for 3-4 hours (until chicken can easily shred apart).

4.    Remove chicken, place in a bowl, and set aside.

5.    Microwave cream cheese to soften, then add to crockpot. Recover and let stand.

6.    Using 2 forks, shred chicken.

7.    Whisk cream cheese until smooth and fully combined. Add chicken back to crockpot and stir.

8.    Serve with toppings of choice (ex. cilantro, lime, jalapenos, cheese, tortilla strips, sour cream. Calculate additional nutrition info for these items).