Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen corn
  • 2 cups low-sodium chicken bone broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 4 oz low-fat cream cheese, softened and cubed
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Layer the aromatics. Place the diced onion, minced garlic, diced green chilies, cumin, oregano, and smoked paprika into the bottom of the slow cooker. Note: This ensures the chicken doesn't just sit on plain beans.
  2. Add the protein. Layer the chicken thighs on top of the aromatics and pour in the chicken bone broth, ensuring the chicken is mostly submerged.
  3. Slow simmer. Cover and cook on Low for 6 hours until the chicken is opaque and shreds easily.
  4. Shred the meat. Remove the chicken to a bowl and shred it using two forks. Note: Do this while the meat is hot for the easiest shredding.
  5. Create the base. Use an immersion blender to pulse the beans and broth 3-4 times until the liquid looks creamy while keeping some whole beans for texture.
  6. Combine ingredients. Stir the shredded chicken, corn, and cubed cream cheese back into the pot.
  7. Finish the texture. Stir constantly until the cheese is completely melted and the broth is velvety.
  8. Brighten the flavor. Stir in the fresh lime juice and chopped cilantro just before serving.