Description
A warm, creamy chicken chili full of simple flavors, perfect for busy nights and easy to customize.
Ingredients
Scale
- 2 (14.5-ounce / 411 g) cans petite diced tomatoes, drained
- 1 (15-ounce / 425 g) can tomato sauce
- 2 large skinless boneless chicken breasts (about 1.5 lbs / 680 g)
- 1 cup (240 g) chicken broth
- 1 cup (130 g) diced yellow onion
- 1 large green bell pepper, chopped
- 1 (15-ounce / 425 g) can corn, rinsed and drained
- 1 (15-ounce / 425 g) can black beans, drained and rinsed
- 1 jalapeño, minced
- 1 teaspoon salt
- 2 teaspoons dried oregano or Italian seasoning blend
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 3 garlic cloves, minced
- 4 ounces (113 g) cream cheese, at room temperature
Instructions
- Add all ingredients except the cream cheese to a slow cooker and stir together until combined.
- Cover and cook on low for 7 hours or on high for 3 hours.
- Remove chicken, shred it with forks, and return it to the slow cooker along with the cream cheese.
- Stir until cream cheese is melted and combined, then cook for another 10-15 minutes.
- Serve warm with toppings like cilantro, cheese, and sour cream.
Notes
For a thicker chili, remove the lid during the last 20-30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg