Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 3 cans (15 oz each) Great Northern beans, undrained
  • 2 cans (4 oz each) chopped mild fire-roasted green chilies
  • 1 large white onion, finely diced
  • 4 cloves garlic, minced
  • 1 fresh jalapeño, seeded and minced
  • 3 cups low-sodium chicken bone broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 4 oz Neufchâtel cheese, cubed and softened
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the boneless, skinless chicken thighs in a single layer at the bottom of a 6-quart slow cooker.
  2. Add the diced onion, minced garlic, minced jalapeño, and green chilies on top of the chicken.
  3. Sprinkle the ground cumin, smoked paprika, dried oregano, cayenne, salt, and pepper over the ingredients.
  4. Pour in the chicken bone broth and all three cans of the Great Northern beans (including their liquid).
  5. Cover and cook on High for 4 hours until the chicken is tender and shatters with a fork.
  6. Carefully remove the chicken thighs to a plate or bowl and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  7. Stir in the cubed Neufchâtel cheese and lime juice. Stir consistently for about 5 minutes until the cheese has completely melted into a velvety broth.