Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime!
Course Main Course
Cuisine American, Mexican
Prep Time 5minutes
Cook Time 4hours
Total Time 4hours5minutes
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
2 teaspoonschili powder
2 teaspoonsgarlic powder
salt and pepper to taste
8 ouncescream cheese (i use reduced fat),softened
limes for squeezing
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.