White Chicken Chili

Ingredients

• 1 Yellow Onion
• 2-3 Cloves Garlic (Minced Garlic is great!)
• 1 Tablespoon Olive Oil
• 3 Pounds Chicken Breast (Experiment with another protein like turkey!)
• 32 Ounces Bone Broth (Use less for thicker chili)
• 4 Ounces Green Chiles (Diced (Your Choice Heat))
• 4 Ounces Jalapeños (Diced)
• 2 Cups Corn (Canned or Frozen)
• 2 Teaspoons Ground Cumin
• 1 Teaspoon Oregano
• ½ Teaspoon Chili Powder
• ¼ Teaspoon Cayenne Pepper
• ½ Teaspoon Salt
• Black Pepper (Your Choice)
• 2 Cans White Beans (I used Great Northern here (15.5 Ounce Cans))
• 1 Container Greek Yogurt
• 4 Ounces Cream Cheese (I used Reduced Fat but Full or Fat Free work great too!)

Method

1. Optionally line the slow cooker for easy cleanup.
2. Saute chopped yellow onion and 2-3 cloves of garlic with 1 tablespoon of olive oil.
3. Add into the slow cooker: 3 pounds of chicken breast, 3 cups of chicken broth, 4 ounces of diced green chilies, 4 ounces of diced jalapenos, 2 cups of corn, 2 teaspoons ground cumin, 1 teaspoon oregano, ½ teaspoon chili powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, black pepper, and the sauteed onion and garlic.
4. Drain and rinse 2 cans of white beans, mash half of one can, and add to the slow cooker.
5. Cook on low for 5 to 6 hours or high for 3 to 4 hours.
6. Shred the cooked chicken, then add 1 container of plain Greek yogurt and 4 ounces of cream cheese.
7. Continue cooking on low until the yogurt and cream cheese are mixed in and the chili is creamy.