Eats

Ingredients

1.5-2 lbs boneless skinless chicken breasts

1 large yellow onion diced

1 jalapeño seeded and minced

4 cloves of garlic minced

2 (10.5oz) cans of chicken broth

2 (15oz) cans great northern beans (drained

and rinsed)

2 (4oz) cans diced green chilies

1 (16oz) bag frozen whole kernel sweet corn

2 tsp cumin

2 tsp oregano

1 tsp chili powder

½ tsp cayenne pepper

1 packet dry ranch dressing mix

6 oz reduced fat cream cheese (softened)

½ cup half and half

Directions

1. Add chicken breast to bottom of crockpot and top with cumin, oregano, chili powder, ranch dressing packet, cayenne pepper, salt and pepper (to taste).
2. Top with diced onion, minced garlic, minced jalapeño, great northern beans, green chilies, corn, and chicken broth. Stir.
3. Cover and cook on high for 4 hours or low for 8 hours.
4. Removed chicken and shred then return to crockpot.
5. Add cream cheese and half and half, stir, cover, and cook for 15-30 more minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with your choice of toppings. Enjoy!

Optional Toppings

Sour Cream, jalapeño, avocado, cilantro, roll, tortilla strips, Mexican cheese, and lime juice.