Slow Cooker Cream Cheese Chicken Chili
Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime!
Servings: 4 servings
Ingredients
- 3 boneless, skinless chicken breasts
- 5 cups chicken broth low sodium
- 2 cans pinto beans drained and rinsed
- 1 can white beans drained and rinsed
- 1 small onion yellow or white
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- salt and pepper to taste
- 8 ounces cream cheese (I use reduced fat), softened
- handful cilantro 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.
Video
Notes
Flavor tip: add in 1-2 4-ounce cans of diced green chilis for a fantastic flavor boost.
Nutrition
Calories: 417kcal | Carbohydrates: 24g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1380mg | Potassium: 1084mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1109IU | Vitamin C: 24mg | Calcium: 159mg | Iron: 5mg
