Ingredients
- 1 1/2 pounds chicken breast
- 15 ounce can great northern beans drained and rinsed
- 15 ounce can Bush’s chili seasoned pinto beans drained, but not rinsed
- 2 cups chicken stock
- 1 yellow onion diced
- 1/4 cup fresh cilantro chopped
- 3 garlic cloves minced
- 3 jalapeños diced (with or without seeds)
- 15 ounce can corn drained
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp cumin
- 2 tsp chili powder
- 4 ounces cream cheese
- 1/2 cup heavy cream
- Optional Toppings: shredded cheese diced jalapeño, sliced green onion, avocado, tortilla strips
Method
- Spray a 6 quart (or larger) crock pot with nonstick cooking spray.
- Add the chicken, all seasonings, both cans of beans, corn, onion, jalapeños, chicken stock and garlic to the crock pot. Add the cream cheese on top. (cube the cream cheese, if you prefer)
- Cook on low for 6 hours, or high for 3 hours.
- When finished cooking, shred the chicken, mix the cream cheese in and pour in the heavy cream. Add additional seasoning to taste.
- Stir in the cilantro and serve with your favorite toppings.