Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 medium yellow onion, finely diced
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the chicken thighs, diced onion, drained beans, corn, and green chiles into the slow cooker. Pour the chicken broth over the top and sprinkle the cumin, garlic powder, oregano, cayenne, salt, and pepper across the surface. Stir once to distribute spices.
  2. Cover and cook on Low for 7-8 hours or High for 4 hours until the chicken is tender and easily pulls apart with a fork.
  3. Switch the slow cooker to the Warm setting. Remove chicken thighs to a plate, shred with two forks, and return the meat to the pot.
  4. Stir in the cubed cream cheese and lime juice continuously until the cheese has completely melted and the broth is velvety. Fold in fresh cilantro before serving.