Crockpot White Chicken Chili

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Ingredients:

• 1 1/2 lbs chicken breast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 onion, diced
• 4 garlic cloves, minced
• 3 c chicken stock
• 1 (19 oz) can white kidney beans, drained and rinsed
• 1 (10 oz) can corn kernels, drained
• 1/2 bunch cilantro, chopped
• 4 oz cream cheese
• 1/4 c half-and-half cream
• topping: sour cream

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Directions:

1. Place the chicken breast in the bottom of the crockpot. Sprinkle with salt, pepper, cumin, oregano, chili powder and cayenne pepper.
2. Add onion, garlic, chicken stock, kidney beans, corn and cilantro.
3. Cook on low for 6-8 hours.
4. Take two forks and run them through the chicken to shred it – it should be very easy to do.
5. Add the cream cheese and cream. Turn up to high and cook for 1/2 hour.
6. Serve with sour cream and chopped cilantro.

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Nutritional Information*

• Servings: 6
• Calories per serving: 277
• Total Fat: 4.5 g
• Saturated Fat: 2.6 g
• Total Carbohydrates: 21.3 g
• Dietary Fiber: 5.5 g
• Sugar: 7.1 g
• Protein: 42.5 g

*Nutritional Information estimated using MyFitnessPal