- 4 boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1 yellow onion diced
- 3 garlic cloves minced
- 30 oz. great northern beans drained and rinsed (2 standard cans) cannellini also work
- 8 oz. diced green chiles drained (2 standard cans)
- 3 cups chicken broth
- 4 oz. cream cheese cut into cubes
- ½ cup heavy cream
- ¼ cup chopped cilantro
- sour cream, tortilla strips, and cheese for garnish
- The cream cheese and heavy cream are optional, but they make the chili wonderfully creamy! For a lighter, broth-style chili, omit the cream cheese and heavy cream steps and mix the shredded chicken back into the crockpot directly. Using canned beans and chiles keeps prep quick and simple. You can also add a can of corn to add more texture and volume to the chili.
