Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 30 oz canned cannellini beans, drained and rinsed
  • 8 oz diced mild green chilies
  • 1 cup frozen sweet corn
  • 3 cups low-sodium chicken bone broth
  • 4 oz Neufchâtel cheese, cubed and softened
  • 0.25 cup heavy cream

Instructions:

  1. Trim 1.5 lbs chicken thighs and place them in the bottom of the crockpot.
  2. Scatter the finely diced yellow onion, 3 minced garlic cloves, and the minced jalapeño directly over the meat.
  3. Sprinkle the 1 tablespoon ground cumin, 1 teaspoon dried oregano, 0.5 teaspoon ground coriander, 0.5 teaspoon smoked paprika, 1 teaspoon sea salt, and 0.5 teaspoon cracked black pepper over the vegetables.
  4. Pour in the 30 oz drained and rinsed cannellini beans and 8 oz diced mild green chilies. Keep them on top for now to prevent over softening.
  5. Add 3 cups low sodium chicken bone broth. Do not stir yet—letting the layers sit helps the flavors develop independently before they meld.
  6. Cover and cook on LOW for 6 hours. The chicken should be tender enough to shatter with a fork.
  7. Remove the chicken thighs to a plate. Shred them using two forks and return them to the pot.
  8. Stir in 1 cup frozen sweet corn.
  9. Whisk together the 0.25 cup heavy cream and 4 oz cubed Neufchâtel cheese in a small bowl with a ladle of hot broth until smooth. This prevents clumping.
  10. Pour the dairy mixture into the crockpot. Stir gently until the broth turns an opaque, creamy white and let it sit for another 10 minutes to thicken.