Crockpot Southwest Chicken Chili

Ingredients

• 2 pounds Chicken Breast (boneless, skinless; cut into 1‑inch cubes)
• 1 can Black Beans (15‑oz, drained and rinsed)
• 1 cup Corn Kernels (frozen or fresh)
• 1 can Diced Tomatoes (14‑oz, no‑salt added)
• 1 can Green Chili Peppers (4‑oz, diced, mild to medium heat)
• 1 medium Onion (peeled and diced)
• 1 large Red Bell Pepper (seeded and diced)
• 3 cloves Garlic (minced)
• 2 cups Chicken Broth (low‑sodium)
• 2 tablespoons Chili Powder (mild Southwest blend)
• 1 tablespoon Ground Cumin (freshly ground if possible)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 1 teaspoon Dried Oregano (Mexican oregano preferred)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 8 ounces Cream Cheese (softened, cut into cubes for quick melting)

Instructions

1. Prep Vegetables

   Dice the onion and red bell pepper, mince the garlic, and set aside.

   Time: PT10M

2. Combine Ingredients in Slow Cooker

   Add the cubed chicken, black beans, corn, diced tomatoes, green chilies, diced onion, bell pepper, garlic, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir to distribute evenly.

   Time: PT5M

3. Slow‑Cook the Chili

   Cover and cook on LOW for 6‑8 hours, or on HIGH for 3‑4 hours, until the chicken is tender and the flavors have melded.

   Time: PT7H

4. Add Cream Cheese

   About 10 minutes before serving, stir in the cubed cream cheese until fully melted and incorporated, creating a creamy texture.

   Time: PT5M

5. Final Stir & Serve

   Give the chili a final stir, taste and adjust seasoning if needed, then ladle into bowls. Offer toppings such as shredded cheese, chopped cilantro, avocado, lime wedges, or tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

40 g

Fat

20 g

Fiber

8 g