Chicken Chili

• servings: 6 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

1 (10-ounce) can red enchilada sauce

1 (14.5-ounce) can diced tomatoes

1 (16-ounce) can chili beans (see note 2)

1 (15-ounce) can black beans (drained and rinsed)

1-1/2 cups frozen corn

1-1/2 pounds boneless, skinless chicken thighs (or breasts, see note 3)

1 cup chicken stock (or broth)

1 (8-ounce) package cream cheese (softened)

1/2 teaspoon ground cumin

3/4 teaspoon paprika

1 teaspoon seasoned salt

1/4 teaspoon pepper

1-1/2 tablespoons chili powder

Optional Toppings: shredded cheese, sour cream, lime, avocado, and tortilla chips.

Directions

Add everything except the cream cheese and optional toppings to the Crock-Pot. Stir well; press chicken below liquid.

Cook

Cover and cook on high for 3–5 hours or low for 5–8 hours, until the chicken easily shreds.

Shred Chicken

Remove chicken, shred it with two forks, and set aside.

Soften Cream Cheese

Soften cream cheese in microwave for 1 minute, then add to Crock-Pot. Briskly whisk in the softened cream cheese until fully melted and smooth.

Return Chicken

Add shredded chicken back into the Crock-Pot. Stir and taste for seasoning. Optionally, add 1–2 tablespoons lime juice.

Serve

Ladle into bowls and add your favorite toppings.

Nutrition

• Calories: 215 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 109 mg
• Sodium: 584 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 25 g