1 lb boneless skinless chicken breasts
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15 oz cans great Northern beans drained and rinsed
2 4 oz cans diced green chilies
1 15 oz can whole kernel corn drained
1 tsp salt
1 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1 tsp chili powder
1/4 tsp cayenne pepper
3/4 cup fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth and cilantro and stir. Cover and cook on LOW for 8 hours. Remove chicken to large mixing bowl, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened. Stir well and serve.
