1 lb. boneless skinless chicken breasts.
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
2 15 oz. cans great northern beans, drained and rinsed
2 4 oz. cans diced green chilies
1 15 oz. can whole kernel corn
1 tsp. salt
½ tsp. black pepper
¾ tsp. oregano
½ tsp. chili powder
¼ tsp. cayenne pepper
small handful fresh cilantro, chopped
4 oz. reduced-fat cream cheese softened
¼ cup half and half
a dollop of sour cream
minced fresh cilantro
shredded monterey jack or mexcican cheese
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth, and cilantro. Stir.
Cover and cook on low for 8 hours or on high for 3 to 4 hours.
Remove chicken to a large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes or until chili is creamy and slightly thickened.