1 Tbsp olive oil (15g)

1 small yellow onion, finely diced (150g)

2 lb boneless, skinless chicken breasts

2 (15-oz) cans white beans, rinsed & drained (cannellini, Great Northern, or white kidney)

2 (4-oz) cans diced green chilies

1 jalapeno, seeds removed and finely diced (optional)

2.5 cups chicken stock (600g)

5 cloves garlic, minced

1 Tbsp Italian seasoning

1 Tbsp ground cumin

1.5 tsp salt

1.5 tsp paprika

1.25 cups frozen corn (170g)

4 oz reduced-fat cream cheese, softened (56g)

1/2 cup fresh cilantro, chopped (optional)

Optional toppings: shredded cheese, tortilla strips, sour cream, avocado

Cook Mode Prevent your screen from going dark

Add all ingredients except cream cheese and cilantro to the crockpot. Toss lightly to combine.
Cover and cook on low for 5–6 hours or high for 3–4 hours.
Remove the chicken and use an immersion blender to puree about 1/3 of the chili, leaving some beans whole.
Shred the chicken with two forks and stir back into the chili.
Add softened cream cheese and cilantro, mixing until fully incorporated.
Serve hot with desired toppings.

Storage: Refrigerate in an airtight container for 3–4 days. Freeze for 2–3 months.
Spice Level: Adjust jalapenos or add chili powder for more heat.
Dairy-Free Option: Use plant-based cream cheese or omit entirely for a lighter chili.
Meal Prep: Perfect for cooking in bulk; flavors improve the next day.