This recipe is definitely a winner! And what deems a meal a success is if my babe eats TONS and still asks for more! Ding, ding, ding we have a winner!
You definitely need to try this one! Usually for a chili, I always throw in some jalapeños but with our little miss we have had to improvise with spices in our own individual plates! It was honestly still amazing without the heat!
*****
Ingredients
- 4 bonesless chickens, thawed
- 1 onion; yellow
- 2 cloves of garlic minced
- 24oz (or 1 container) of chicken broth; I use the low sodium
- 2 15oz cans of Cannellini beans
- 1 large can (or more if you'd like) of kernel corn
- salt to taste
- black pepper to taste
- 1 tsp of cumin - or more to taste. I prefer 1.5 tsp
- 3/4 tsp of oregano
- 1/2 tsp of chili powder
- 1/4 tsp of cayenne pepper
- cilantro
- 4oz of low fat cream cheese
- 1/4 cup of half and half
- avocado
- tortilla chips
- shredded cheese of choice
- Place the chicken breasts at the bottom of the Crock-Pot. Adding to that your salt, pepper, oregano, cumin, chili powder and cayenne pepper.
- Dice up your onion and mince your garlic then add to the pot along with your beans, corn, cilantro (quanitity to taste...I love A LOT) and chicken broth and then stir.
- Cook on low for 8hrs or 4hrs on high.
- Reove the chicken and shred then return to the slow cooker.
- Add cream cheese and the half&half, and stir, covering
