Tender chicken simmers with white and black beans in a creamy, spiced southwestern blend, slow-cooked for rich flavor.
# Components:
→ Proteins
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Beans & Legumes
02 - 1 (15 oz) can white beans, drained and rinsed
03 - 1 (15 oz) can black beans, drained and rinsed
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 1 medium jalapeño, seeded and chopped (optional)
06 - 1 red bell pepper, diced
07 - 3 cloves garlic, minced
→ Liquids & Bases
08 - 3 cups low-sodium chicken broth
09 - 1 (4 oz) can diced green chilies
→ Spices & Seasonings
10 - 1.5 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1 tsp dried oregano
13 - 0.5 tsp smoked paprika
14 - 0.5 tsp chili powder
15 - 1 tsp salt, or to taste
16 - 0.5 tsp black pepper
→ Creamy Finish
17 - 4 oz cream cheese, cubed and softened
18 - 0.5 cup heavy cream or half-and-half
→ Fresh Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sliced green onions
21 - Shredded Monterey Jack or cheddar cheese
22 - Lime wedges
# Directions:
01 - Place chicken breasts or thighs in the base of the slow cooker.
02 - Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to mix evenly.
03 - Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender.
04 - Remove chicken from the cooker, shred using two forks, then return the shredded meat to the pot.
05 - Stir in cream cheese and heavy cream until fully melted and the chili attains a creamy texture. Adjust seasoning to preference.
06 - Ladle chili into bowls and garnish with cilantro, green onions, cheese, and lime wedges as desired.
