Ingredients
Scale
- 2 tbsp butter
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- ¼ cup chopped cilantro
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 ½ lb boneless, skinless chicken breasts
- 1 (30 oz) can cannellini beans, drained
- 1 (7 oz) can chopped green chiles
- 1 cup frozen corn
- 4 cups chicken broth
- 8 oz cream cheese, cubed (optional: low-fat)
- Salt and pepper to taste
Garnishes (pick your favorites):
- Cilantro
- Scallions
- Tortilla chips
- Lime wedges
- Shredded pepper jack cheese
- Avocado
Instructions
Stovetop:
- In a large pot, melt butter over medium heat. Add onion, garlic, cilantro, cumin, and oregano. Sauté 3-5 minutes.
- Add chicken breasts, beans, green chiles, corn, broth, and salt. Bring to a simmer, cover, and cook 20-30 minutes.
- While simmering, cube cream cheese. Remove chicken, shred with forks, and return to pot.
- Stir in cream cheese, then season with salt and pepper. Garnish and enjoy!
Crockpot:
- Follow steps 1 & 2 from Stovetop instructions (in a large skillet).
- Transfer sauteed veggies to a slow cooker. Add remaining ingredients and cook on LOW 7-8 hours or HIGH 3-4 hours.
- Shred chicken, return to pot, season, and garnish!
Instant Pot:
- Set Instant Pot to Sauté. Follow steps 1 & 2 from Stovetop instructions.
- Add remaining ingredients, lock lid, and pressure cook on HIGH 20 minutes.
- Do a Quick Release, shred chicken, then stir in cream cheese. Sauté for 3-5 minutes if chili is thin.
- Season, garnish, and enjoy!
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 229kcal
- Sugar: 4g
- Sodium: 792mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 77mg