Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 2 cans (4oz each) diced green chilis
  • 1 medium jalapeño, seeded and minced
  • 1.5 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.25 tsp ground cayenne pepper
  • 2 cans (15oz each) Great Northern beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 3 cups low-sodium chicken bone broth
  • 4 oz full-fat cream cheese, cubed and softened
  • 0.25 cup heavy cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Prep the aromatics. Dice your 150g yellow onion and mince the 3 garlic cloves.
  2. Place the 1.5 lbs chicken thighs at the bottom of the slow cooker.
  3. Dump in the 2 cans of diced green chilis and the minced jalapeño.
  4. Sprinkle the cumin, oregano, coriander, and cayenne over the meat and peppers.
  5. Pour in the 2 cans of rinsed Great Northern beans, the 1 cup of frozen corn, and the 3 cups of bone broth.
  6. Cover and cook on high for 4 hours until the chicken is tender and falling apart.
  7. Remove the chicken to a plate and shred with two forks, then stir it back into the pot.
  8. Add the 4 oz of cubed, softened cream cheese and 0.25 cup heavy cream. Stir until the broth turns a pale, velvety ivory color.
  9. Pour in the 1 tbsp of lime juice. Give it a taste and feel the acidity pop against the rich cream.