Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 2 (15-ounce/425g) cans Great Northern beans, rinsed and drained
  • 1 (15-ounce/425g) can cannellini beans, rinsed and drained
  • 4 cups (950ml) chicken broth (low-sodium recommended)
  • 1 (4-ounce/113g) can diced green chiles, undrained
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 4 ounces (113g) cream cheese, softened
  • Optional: 1/2 cup sour cream, for serving

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
  2. In the slow cooker, combine chicken, sautéed onion and garlic (if using), Great Northern beans, cannellini beans, chicken broth, diced green chiles, jalapeño (if using), cumin, oregano, chili powder, garlic powder, onion powder, salt, and pepper.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
  4. Remove chicken from the crockpot and shred it with two forks.
  5. Add shredded chicken back to the crockpot.
  6. Add softened cream cheese to the chili and stir until melted and smooth.
  7. Ladle into bowls and serve with desired toppings.