Ingredients:

  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz chopped green chiles
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 tbsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili powder
  • 0.25 tsp cayenne pepper
  • 1.5 lbs boneless skinless chicken thighs
  • 30 oz canned Great Northern beans, drained and rinsed
  • 1.5 cups frozen sweet corn
  • 3 cups low-sodium chicken broth
  • 8 oz full-fat cream cheese, softened
  • 1 tbsp fresh lime juice

Instructions:

  1. In a skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes). Stir in the garlic, cumin, oregano, and chili powder for 1 minute to bloom the spices.
  2. Place the raw chicken thighs, drained beans, corn, and green chiles into the slow cooker.
  3. Add the sautéed onion mixture and pour the chicken broth over the ingredients. Season with salt and pepper.
  4. Cover and cook on Low for 6 hours until chicken is tender.
  5. Remove the chicken thighs from the pot and shred using two forks. Return the shredded chicken to the slow cooker.
  6. Temper the softened cream cheese by whisking a ladle of the hot broth into it in a separate bowl until smooth. Stir the cream cheese slurry back into the chili.
  7. Stir in the fresh lime juice and serve immediately.