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Recipe:
🍴 INGREDIENTS 🍴
2-3 LB BONELESS SKINLESS CHICKEN BREASTS
1 YELLOW ONION DICED (I BUY PRE-CUT)
2 GLOVES GARLIC, MINCED
32 OZ CHICKEN BROTH or CHICKEN BONE BROTH
2 X 15 OZ CANS GREAT NORTHERN BEANS - RINSED & DRAINED
2 X 4 OZ CANS DICED GREEN CHILES
1 X 15 OZ CAN WHOLE KERNEL CORN (THE FIRE ROASTED IS MY FAVE)
1 TSP SALT
1/2 TSP BLACK PEPPER
1 TSP CUMIN
3/4 TSP OREGANO
1/2 TSP CHILI POWDER
1/2 TSP CAYENNE PEPPER
SMALL HANDFUL CHOPPED FRESH CILANTRO
4 OZ REDUCED FAT CREAM CHEESE -
SOFTENED
1/4 CUP HALF & HALF
•DIRECTIONS•
-ADD CHICKEN BREASTS TO BOTTOM OF CROCKPOT - TOP WITH SALT, PEPPER, CUMIN, OREGANO, CHILI POWDER, & CAYENNE PEPPER.
-TOP WITH DICED ONION, MINCED GARLIC, GREAT NORTHERN BEANS, GREEN CHILES, CORN, CHICKEN BROTH, & CILANTRO.
STIR.
-COVER & COOK ON LOW FOR 8 HOURS OR HIGH FOR 3-4 HOURS.
REMOVE CHICKEN TO LARGE MIXING BOWL, SHRED, & RETURN TO CROCKPOT.
-ADD CREAM CHEESE & HALF + HALF, STIR, THEN COVER & COOK ON HIGH FOR 15 MINS, OR UNTIL CHILI IS CREAMY & SLIGHTLY THICKENED.
-STIR & SERVE WITH CORNBREAD + DESIRED TOPPINGS - JALAPEÑOS, SOUR CREAM, TORTILLA CHIPS, AVOCADO, CILANTRO, SHREDDED CHEESE.
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