Ingredients 1x2x3x

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• 2 (15-ounce) cans great northern beans or cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chiles (mild)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for a little heat)
• 4 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup sour cream or plain Greek yogurt
• 4 ounces cream cheese, softened and cubed (optional for extra creaminess)
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro (optional)
• For serving: shredded Monterey Jack or pepper jack, avocado slices, tortilla chips, extra lime wedges, and more cilantro

Method

1. Layer the base: Add the beans, green chiles, onion, garlic, and jalapeño to the slow cooker. Pour in the chicken broth.
2. Season: Stir in cumin, coriander, chili powder, oregano, salt, and pepper until the spices are evenly distributed.
3. Add the chicken: Nestle the chicken breasts or thighs into the mixture, making sure they’re mostly submerged.
4. Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours, until the chicken is tender and easily shreds.
5. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return it to the slow cooker.
6. Creamy finish: Stir in sour cream or Greek yogurt, and the cream cheese if using. Let it warm through for 10–15 minutes, stirring until smooth.
7. Brighten it up: Add lime juice and cilantro. Taste and adjust salt, pepper, or lime as needed.
8. Serve: Ladle into bowls and top with cheese, avocado, tortilla chips, and extra cilantro. Serve with lime wedges.

Notes

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen overnight.
• Freezer: Cool completely, then freeze up to 3 months. For best texture, freeze before adding dairy, and stir in sour cream/cream cheese after reheating.
• Reheating: Warm on the stove over medium-low heat, stirring occasionally. If too thick, add a splash of broth or water. Avoid boiling once dairy is added.