Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 4 oz diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Combine the chicken thighs, diced onion, minced garlic, green chiles, cumin, oregano, chili powder, salt, pepper, and chicken broth in the slow cooker and stir to distribute spices.
  2. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender.
  3. Remove the chicken to a plate and shred it using two forks.
  4. Use an immersion blender directly in the slow cooker to blend approximately 1/3 of the beans and broth until the base thickens.
  5. Stir the shredded chicken back into the pot and set the slow cooker to the 'Warm' setting.
  6. Stir in the cubed cream cheese and sour cream, whisking gently until completely melted and the chili is a uniform creamy color.
  7. Stir in the fresh lime juice and serve.