A slow cooked white chicken chili fully loaded with flavor and finished off with cream cheese and a splash of half and half to make it nice and creamy.

INGREDIENTS

    • 1-½ lbs chicken breast, raw
    • 2 15.5 ounce Great Northen Beans (about 3 cups) drained, but not rinsed
    • 2 4 ounce cans cans diced mild green chiles
    • 1-½ cups corn kernels (frozen or canned)
    • 1-¾ cups chicken broth low sodium, if available
    • 2 tsp cumin
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 2 tsp chili powder
    • 1 tsp kosher salt
    • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp pepper
  • ¼ tsp cayenne pepper more or less depending on level of spice preference
  • 1/2 cup half and half
  • 4 oz light cream cheese

Optional toppings

    • tortilla strips
    • reduced fat shredded cheese
    • chopped green onions
    • chopped cilantro
    • diced tomatoes
  • a squeeze of 1/4 of a lime

INSTRUCTIONS

  • In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.

    **Be sure not to add cream cheese or half and half in the beginning.**

  • Remove chicken and shred. Stir back into the chili.

    Stir in half and half and light cream cheese. Cook on high for 30 minutes.

  • Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy!

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