Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz canned diced green chilies
  • 4 cups low-sodium chicken bone broth
  • 30 oz canned cannellini beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tbsp fresh lime juice
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place your 1.5 lbs of boneless, skinless chicken thighs at the bottom of the slow cooker. Scatter the finely diced yellow onion and 3 cloves of minced garlic over the top.
  2. Add the 8 oz canned diced green chilies (don't drain them!), 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp cayenne pepper. Pour in the 4 cups of low sodium chicken bone broth.
  3. Cover and cook on LOW for 4 hours until the chicken is tender.
  4. Once the time is up, remove the chicken to a plate and shred it with two forks.
  5. Stir the 30 oz of drained cannellini beans and 1 cup of frozen sweet corn into the pot.
  6. Add the 8 oz of cubed, softened cream cheese. Whisk until the cheese is fully melted and the broth is velvety.
  7. Return the shredded chicken to the pot, stir in the 1 tbsp lime juice, 1 tsp sea salt, and 0.5 tsp black pepper. Let it sit for 10 minutes to thicken before serving.