1 onion (diced)
2 cloves garlic (minced)
24 ounces chicken broth
2 15-ounce can of Great Northern Beans (drained)
2 4-ounce cans of diced green chilies
1 15-ounce can of corn (drained)
1 tsp. salt
½ tsp. black pepper
1 tsp. cumin
¾ tsp. oregano
½ tsp. chili powder
¼ tsp. red pepper flakes
fresh cilantro (chopped)
4 ounces cream cheese
¼ cup half and half or whole milk
- Dice the onion and mince the garlic.
- Place the chicken, onion, garlic, broth, beans, and corn in a Crockpot. Then add salt, pepper, cumin, oregano, chili powder, and pepper flakes.
- Set your Crockpot on low for about 8 hours.
- About on hour before you are ready to eat add some fresh cilantro, cream cheese, and milk. Mix together and let cook another 30 minutes to an hour.
- Serve hot!
**Great toppings: sliced avocado, chopped cilantro, sour cream, tortilla chips or strips, Fritos, and Monterey Jack cheese.
This is my husband’s favorite and one of my favorites too because it is SO EASY and SO DELICIOUS!