Cream Cheese Chicken Chili
Creamy delicious chicken chili for a cold day
Equipment
- Slow Cooker
Ingredients
- 3 skinless chicken breasts ~1.5 lb
- 3 cups chicken broth
- 2 cans 15.5 oz pinto beans, drained and rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 can 14.5 oz fire-roasted tomatoes & green chiles (not drained)
- 1 small yellow onion finely chopped
- 3 tsp ground cumin
- 2 tsp chili powder
- 2 tsp garlic powder
- salt and pepper to taste
- 8 oz cream cheese reduced fat
- Garnishes: lime wedges chopped fresh cilantro, diced avocado, shredded cheese, tortilla strips
Instructions
- Add chicken, broth, beans, onion, tomatoes/chiles and seasonings to slow cooker. Cover and cook on low 4-5 hrs.
- 30 mins before serving, remove chicken and shred with two forks. Return shredded chicken to pot and add cream cheese. Cover and cook another half hour.
- Uncover, stir to mix cream cheese into soup. Taste, add salt and pepper to taste.
- Serve hot and top with garnishes as desired.