Ingredients 1x2x3x

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
• White beans: 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• Chicken broth: 4 cups, low-sodium
• Onion: 1 medium, diced
• Garlic: 3–4 cloves, minced
• Green chiles: 2 cans (4 oz each) diced green chiles, mild or hot
• Corn: 1 cup frozen or canned (drained)
• Spices: 2 tsp ground cumin, 1 tsp chili powder, 1 tsp dried oregano, 1/2 tsp ground coriander (optional)
• Salt and pepper: To taste (start with 1 tsp salt, 1/2 tsp black pepper; adjust later)
• Cream cheese: 4 oz, cut into cubes, softened
• Lime: Juice of 1 lime (plus extra wedges for serving)
• Fresh cilantro: 1/4 cup chopped, plus extra for garnish
• Optional toppings: Avocado, shredded Monterey Jack or pepper jack, sliced jalapeños, tortilla chips, sour cream
• Optional thickeners: 1/4 cup half-and-half or heavy cream, or 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Method

1. Load the slow cooker: Add onion, garlic, green chiles, corn, beans, cumin, chili powder, oregano, coriander, salt, and pepper to the slow cooker. Nestle the chicken on top, then pour in the chicken broth.
2. Blend for creaminess (optional but great): For a thicker base, blend 1 cup of the beans with 1 cup of broth using a blender or immersion blender, then return it to the slow cooker.
3. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and shreds easily.
4. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
5. Add creaminess and brightness: Stir in the cream cheese until melted and smooth. Add lime juice and cilantro. Taste and adjust salt, pepper, and spice.
6. Thicken if needed: For a thicker chili, stir in half-and-half or heavy cream, or mix the cornstarch slurry and simmer on High for 10–15 minutes until thickened.
7. Serve: Ladle into bowls and top with avocado, cheese, jalapeños, tortilla chips, and a squeeze of lime.

Notes

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze (without dairy if possible) for up to 3 months. Thaw overnight in the fridge, then reheat gently and stir in cream cheese and lime before serving.
• Reheating: Warm on the stove over medium-low heat, stirring often. Add a splash of broth if it’s too thick.
• Meal prep tip: Portion into single-serve containers for easy grab-and-heat lunches.