Normally when we make chili we do a standard beef version, but we switched things up this time and made a lightened up chicken chili that blew our minds. We don’t know why chicken isn’t used more often in chili recipes, but the flavor of this dish was enough to convert us! We didn’t think this meal could get any better, but the fact that we were able to throw it all in the slow cooker and let it work its magic bumped this dish up even more in our books…you have to try it!
There’s no searing, not a ton of chopping… it’s just a matter of stirring some things up in the slow cooker and letting it work its magic. The end result is a zesty soup that’s totally satisfying and good for you too. A little bit of reduced-fat cream cheese keeps things creamy, but the rest of the ingredients are really just various veggies, beans, spices, and lean chicken. You can’t go wrong there!
1 1/2 pounds boneless, skinless chicken breasts
2 (14 oz.) cans fire-roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 (14 oz.) can corn, rinsed and drained
1 (14 oz.) can black beans, rinsed and drained
1/2 (8 oz.) package reduced-fat cream cheese
1 cup chicken broth
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.