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Spicy Slow Cooker White Chicken Chili

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Ingredients
  

  • 1 to 2 lbs Chicken Breasts Skinless, Boneless
  • ¾ C Seasoning Blend Frozen
  • 32 oz Chicken Broth
  • 15 oz Can of Great Northern Beans Drain and Rinse
  • 15 oz Can of Black Beans Drain and Rinse
  • 15 oz Can of Whole Kernel Corn Drained
  • 7 oz Can of Diced Green Chiles
  • 1 Can of Rotel
  • 2 tsp Garlic Powder
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • ½ tsp Cayenne Pepper Optional
  • 2 tbsp Dried Cilantro Sub 4 tbsp if using fresh
  • Salt & Pepper to Taste
  • 8 oz Cream Cheese cubed
  • ⅔ C Half & Half
  • Desired Toppings

Instructions
 

  • Place chicken breasts on bottom of slow cooker.
  • Add seasoning blend vegetables, beans, corn, chiles, tomatoes, and chicken broth. Stir gently leaving the chicken breasts in the bottom of slow cooker.
  • Add in all seasoning. Gently stirring again as to not disturb the chicken breasts.
  • Cook on low 6 to 8 hours or high 4 hours.
  • Remove chicken and ensure they have been fully cooked. Using two forks or a stand mixer, shred the chicken.
  • Return shredded chicken to slow cooker.
  • Add in the cubed cream cheese and stir.
  • Once the cream cheese has fully melted into the soup, add in the half and half and stir.

Notes

  • The Seasoning Blend is found in the Frozen Foods section of the grocery store. You can substitute this with 1 onion, 1 bell pepper, and a stalk of celery, chopped. 
  • While you can use a variety of toppings, our family's preference is sour cream, shredded cheese, tortilla chips, and extra cilantro.