Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime!
Prep Time: 5 minutesminutes
Cook Time: 4 hourshours
0 minutesminutes
Total Time: 4 hourshours5 minutesminutes
Servings:4servings
Ingredients
3 boneless, skinless chicken breasts
5cupschicken broth, low sodium
2 cans pinto beans, drained and rinsed
1can white beans, drained and rinsed
1small onion, yellow or white
3teaspoonsground cumin
2 teaspoonschili powder
2 teaspoonsgarlic powder
salt and pepper to taste
8 ouncescream cheese , (I use reduced fat), softened
handfulcilantro, roughly chopped
Toppings
shredded cheese
avacado
limes for squeezing
Instructions
Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.
About 30 minutes before serving, add cream cheese. Cover and cook another half hour.
Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.
Notes
Flavor tip: add in 1-2 4-ounce cans of diced green chilis (drained).