Creamy Chicken & Bean Chili (Crockpot)

The whole family really really loved this chili.  It's actually supposed to be a variation of white chicken chili, but mine turned out more colorful for some reason, which I loved.  I loved everything about this.  You can make this in either the Instant Pot or Crockpot.  I have an Instant Pot, but I'm still scared of it, so I chose the crockpot.  I used chicken tenders from my freezer (thawed in fridge overnight first).  I loved how tender the chicken turned out. (Check out original recipe for Instant pot directions.)

I think the fam loved this not only for the delish taste, but for all of the toppings.  We had cilantro, sour cream, cheese, avocados, tortilla chips, and lime juice.  They said it was like tacos in soup form.  Try this recipe; it's so good, easy, and best of all, delicious.

PS: I think this recipe is a more from-scratch version of the chili recipes using dry Ranch dressing mix.  That's the reason for the dry milk and herbs in the recipe.  It's really good- don't be scared.

Creamy Chicken & Bean Chili (Crockpot)
adapted from Mel's Kitchen Cafe

1 1/2 cups low-sodium chicken broth
15 ounce can diced tomatoes or petite diced tomatoes
4.5 ounce can green chiles
15 ounce can black beans, rinsed and drained
15 ounce can Great Northern/white beans, rinsed and drained
2 tablespoons nonfat dry milk
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts or chicken tenders (about 2 large or 3 medium)
8 ounce package cream cheese, light or regular, cut into 6-8 pieces
1 to 1 1/2 cups frozen corn kernels
Toppings of choice (fresh cilantro, shredded cheese, diced avocado, sour cream, fresh limes, tortilla chips)

1.  Slow Cooker Directions: To the insert of a 6-quart or larger slow cooker, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.

2.  Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3..Remove the chicken to a cutting board or plate and shred or cut into small pieces, OR shred with two forks right in the crock pot. Stir the chili to incorporate the softened, melty cream cheese. (It might look curdled but will be ok.  Whisk it well and it will even out when you add the corn.)

4.  Add the corn and shredded chicken (if you removed it) back into the slow cooker; stir to combine and let sit on low or high temp to heat through. Add additional salt and pepper to taste, if needed. Serve the chili with toppings of choice!

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