A hearty chili featuring tender chicken, creamy white and black beans, and southwestern spices, slow-cooked for rich flavor.
# What You’ll Need:
→ Proteins
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs
→ Beans & Legumes
02 - 1 (15 oz) can white beans, drained and rinsed
03 - 1 (15 oz) can black beans, drained and rinsed
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 1 medium jalapeño, seeded and chopped (optional)
06 - 1 red bell pepper, diced
07 - 3 cloves garlic, minced
→ Liquids & Bases
08 - 3 cups low-sodium chicken broth
09 - 1 (4 oz) can diced green chilies
→ Spices & Seasonings
10 - 1 ½ tsp ground cumin
11 - 1 tsp ground coriander
12 - 1 tsp dried oregano
13 - ½ tsp smoked paprika
14 - ½ tsp chili powder
15 - 1 tsp salt or to taste
16 - ½ tsp black pepper
→ Creamy Finish
17 - 4 oz cream cheese, cubed and softened
18 - ½ cup heavy cream or half-and-half
→ Fresh Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Shredded Monterey Jack or cheddar cheese
22 - Lime wedges
# How to Make It:
01 - Place chicken breasts or thighs into the slow cooker insert.
02 - Add white beans, black beans, diced onion, jalapeño, red bell pepper, garlic, chicken broth, diced green chilies, ground cumin, ground coriander, dried oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to mix evenly.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is tender.
04 - Remove chicken from the slow cooker, shred with two forks, then return it to the pot.
05 - Stir in cream cheese and heavy cream until fully melted and the chili achieves a creamy consistency. Adjust seasoning if necessary.
06 - Serve hot, garnished with cilantro, green onions, shredded cheese, and lime wedges as desired.
