Instructions

• Place the 1 lb (450 g) chicken breasts in the slow cooker. Sprinkle evenly with ½ teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon dried oregano, ½ teaspoon chili powder, ¼ teaspoon cayenne powder, ½ teaspoon ground black pepper, and 1 teaspoon salt.
• Add the 1 small finely diced yellow onion and 3 cloves minced garlic to the slow cooker.
• Drain the 6-oz can diced green chiles, the 10-oz can sweet corn, and the 16-oz can cannellini beans (rinsing the beans if you prefer). Add the drained chiles, corn, and beans to the slow cooker.
• Pour in the 24-oz can low-sodium chicken broth and give everything a quick stir to combine.
• Cover and cook on high for 2½–3 hours or on low for 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
• Remove the cooked chicken to a cutting board and shred it with two forks.
• Cut the 8-oz (225 g) softened cream cheese into pieces and add them to the slow cooker. Stir until the cream cheese melts and is fully incorporated into the chili.
• Return the shredded chicken to the slow cooker and stir to combine. Add 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro, then cover and cook on high for 15 minutes to finish and thicken the chili.
• Serve the chili hot with the listed toppings: tortilla chips or strips, Monterrey jack cheese, sliced avocado, and sliced jalapeños.