Slow Cooker Chicken Chili Verde

Do yourself a favor and add this recipe to your easy dinner rotation. The flavors are subtle, yet bold. You can adjust the amount of spice to your liking; if you prefer it more spicy, feel free to add jalapeños or a hotter enchilada sauce or green chiles.

The cream cheese is added at the end to make it thicker and creamier, but if you prefer to go dairy-free you can skip that step and it will still make a fine soup.

RECIPE

Makes 4-6 servings. | Prep time: 10 mins | Cook time: 3-4 hrs on high or 6-7 hrs on low Adapted from chelseasmessyapron.com.

Ingredients:

1 can or pouch (8 ounces) green enchilada sauce (I used Frontera brand)

2 cans (15 ounces each) great northern or white beans, drained and rinsed

1 pound boneless skinless chicken breasts, thawed and cut into large pieces

1-2 cups chicken bone broth (I used thawed Bonafide Provisions but you can use chicken broth/stock; if you like a thicker chili, use 1 cup)

1 can (15 ounces) corn, drained

2 cans (4 ounces each) diced green chiles, not drained (I used mild)

1 tablespoon ground chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

6 ounces cream cheese, softened (I used organic)

Toppings (optional): fresh cilantro, lime juice, avocado chunks, jalapeños, shredded cheese

Instructions:

1. In a large slow cooker, add green enchilada sauce, great northern beans, and chicken breasts (if chicken breasts are large, cut into large pieces). Then add chicken bone broth, corn, diced green chiles, chili powder, cumin, oregano, paprika, salt and pepper. Stir together until combined, but make sure the chicken is submerged in liquid.

2. Cover and cook on high for 3-4 hours or low for 6-7 hours.

3. Using two forks, shred the chicken. Cut the softened cream cheese into small chunks, add to slow cooker and whisk until melted and incorporated.

4. Serve immediately with desired toppings or store in airtight container in the fridge for up to a week.

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