This one turned out great! My hubby was not a fan of a few things, like the amount of corn in it and the fact that it had beans which he hates, but he did enjoy the flavor overall. Next time I will probably leave out the beans and use half the corn it calls for, but that is only because I love him. I liked it just the way it was.
Start by putting about 1 lb of chicken (boneless skinless breasts, if you leave out the beans I might add a little extra chicken to make up for it) in the bottom of your lined crockpot. Over the chicken, sprinkle 1 tsp salt, 1 tsp pepper (recipe calls for 1/2 but we like pepper so I always go overboard), 1 tsp cumin, 3/4 tsp oregano, 1/2 tsp chili powder, and 1/4 tsp cayenne powder (did exactly this and it was not spicy, so if you like spice, add more to taste). Top with 1 yellow onion diced, 2 large garlic cloves minced, 1 can Great Northern Beans (recipe calls for 2 cans, but i think 1 would be plenty, if you can’t find those beans, cannellini beans work, or none… up to you), 2 4oz cans of diced green chilis, 1 can of corn drained (or a half size can), 24 oz low sodium chicken broth, and a small handful of cilantro chopped (you will want more for topping). Stir it up and turn on the crockpot to low for 8 hours.
When you get home from work, and the 8 hours is up, just a few more steps. Remove the chicken and shred it (I shredded mine in the crock pot because it fell apart so easily I couldn’t get it out). Then put it back in and add 4 ounces of cream cheese and 1/4 C half and half, stir it in, then turn the heat to high for 15 minute. Cut up your toppings. We did chopped cilantro, crushed tortilla chips, shredded pepper jack cheese, and sour cream, so we had that ready and back in the fridge for when the chili is finished. Some other toppings that would be nice would be sliced jalapenos and avocado.
Stir well, then serve the chili in a bowl, topped with pepper jack cheese, fresh cilantro, a dollop of sour cream, and some crushed tortilla chips (or strips if you have them). My husband left the chips on the side and used them almost as scoops for the chili. Whatever works for you, go for it. Enjoy!
SIDE NOTE: We used leftover Red Lobster Cheddar Garlic Biscuits and they tasted great with this.