Ingredients
Scale
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 1 can (4 oz) chopped green chilies
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by shredding the cooked chicken and gathering all other ingredients on your kitchen countertop for easy assembly.
- Place the shredded chicken, beans, green chilies, corn, cumin, garlic powder, onion powder, chili powder, salt, and pepper into the Crock-Pot. Pour in the chicken broth and stir to combine.
- Set your slow cooker on low for 4-6 hours or high for 2-3 hours. During the last 30 minutes, add the softened cream cheese and stir until fully melted and incorporated, creating a creamy texture.
- Taste and adjust seasonings as needed. Garnish with chopped fresh cilantro and serve hot with tortilla chips or warm cornbread.
Notes
- For a vegetarian version, substitute shredded chicken with extra beans or sautéed vegetables.
- Ensure cream cheese is softened before adding to facilitate easy mixing.
- You can freeze leftovers in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Soup
- Method: Slow Cook
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 85 mg