Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz) Great Northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) corn, drained
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the diced onion, minced garlic, and fire-roasted chiles at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the vegetables.
  3. Sprinkle the cumin, oregano, cayenne, salt, and pepper evenly over the chicken, then pour the chicken broth over everything until the chicken is mostly submerged.
  4. Cover and cook on Low for 6 hours.
  5. Remove the chicken thighs to a plate, shred the meat into bite-sized pieces using two forks, and return them to the pot.
  6. Stir in the drained beans and corn, then use a potato masher to crush about 1/4 of the beans directly in the pot to create a creamy base.
  7. Stir in the cubed cream cheese and lime juice on the Warm setting until the cheese is completely melted and the broth is velvety.
  8. Taste and adjust salt or lime juice as needed before serving.