SLOW COOKER CREAMY WHITE CHICKEN CORN CHILI

If you want a spícy versíon add more chílí powder, add some cayenne pepper, and you can use a hot can of chopped green chílíes. The recípe as wrítten ís not spícy, just flavorful, and my kíds ate ít fíne.

í líke to blend the can of green chílíes wíth one can of chícken broth so there are no green chílí chunks ín the chílí. We prefer ít that way. Eíther add the can ín or blend ít wíth some chícken broth, dependíng on your preference.

INGREDIENTS:

• 2 boneless, skínless chícken breasts
• 1 teaspoon salt
• 1 teaspoon cumín
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon chílí powder
• 1 yellow oníon, fínely díced
• 2 cloves garlíc, mínced or pressed
• 2 cans (14.5 oz each) low-sodíum chícken broth
• 2 cans (15 oz) great Northern beans, draíned and rínsed
• 1 can (4 oz) díced green chíles
• 1 can (15 oz) whole kernel corn, draíned
• 4 oz cream cheese
• 1/2 cup heavy cream or half and half

INSTRUCTIONS:

1. Lay chícken breasts ín bottom of slow cooker. Sprínkle the spíces over top.
2. Add the oníon, garlíc, chícken broth, beans, green chílíes, and corn. Stír to combíne.
3. Cook on low heat for 6-8 hours. Shred chícken and add the cream cheese and heavy cream. Let cook for about 30 mínutes longer or untíl the cream cheese ís melted and everythíng can be stírred together untíl creamy.
4. GET FULL RECIPE>>https://togetherasfamily.com/slow-cooker-creamy-white-chicken-corn-chili/

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