Ingredients

• 1 lbChicken, boneless skinless breasts, trimmed
• 1Yellow Onion, diced
• 2 ClovesGarlic, minced
• 3 CupsChicken Broth, low sodium
• 30 ozGreat Northern Beans, two 15 oz cans, drained and rinsed
• 8 ozDiced Green Chiles, two 4 oz cans (one hot, one mild)
• 15 ozCorn, whole kernel, drained
• 1 TeaspoonSalt
• ½ TeaspoonBlack Pepper
• 1 TeaspoonGround Cumin
• ¾ TeaspoonDried Oregano
• ½ TeaspoonChili Powder
• ¼ TeaspoonCayenne Pepper
• 1 Small HandfulCilantro, chopped
• 4 ozCream Cheese, reduced fat, softened
• ¼ CupHalf and Half

Instructions

1. Put the 1 lb Chicken in the bottom of the slow cooker and season it with 1 Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Teaspoon Ground Cumin, ¾ Teaspoon Dried Oregano, ½ Teaspoon Chili Powder and ¼ Teaspoon Cayenne Pepper.
2. Top with 1 Yellow Onion, 2 Cloves Garlic, 30 oz Great Northern Beans, 8 oz Diced Green Chiles, 15 oz Corn, 3 Cups Chicken Broth and 1 Small Handful Cilantro, then stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Move the chicken to a large bowl, shred it, then return it to the slow cooker.
5. Stir in 4 oz Cream Cheese and ¼ Cup Half and Half, cover, and cook on HIGH for 15 minutes, until the chili is creamy and slightly thickened. For the smoothest sauce, first whisk the softened cream cheese with a few ladles of hot chili in a bowl, then stir that back in.
6. Stir well and serve with toppings like sliced jalapeños, avocado, sour cream, fresh cilantro, tortilla strips, and shredded Monterey Jack or Mexican cheese.