A comforting chili with tender chicken, white and black beans, and southwestern spices, slow-cooked to rich perfection.
# What You'll Need:
→ 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 at the base of the slow cooker.
02 - Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, diced green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to integrate.
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 slow cooker, shred using two forks, then return shredded chicken to the pot.
05 - Stir in the cream cheese and heavy cream until fully incorporated and smooth. Adjust seasoning as needed.
06 - Ladle chili into bowls and top with cilantro, green onions, cheese, and lime wedges as desired.
