Nothing better than throwing dinner in the Crockpot and having it be done by the time you get home from work. Makes 4 large servings.
1 pound boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
24 ounces low sodium chicken broth
1 15-ounce can Northern beans, drained and rinsed
2 4-ounce cans diced green chiles, whatever heat you like
1 15-ounce can whole kernel corn, drained
1/2 tsp each black pepper, chili powder, cilantro
1 tsp each cumin, oregano
salt to taste
2 tsp cornstarch
4 ounces cream cheese, softened
1/4 cup milk (or half and half; nondairy unsweetened works well too)
Add chicken and all spices to Crockpot. Top with onion, garlic, beans, chiles, corn, and chicken broth. Stir. Cook on low for 8 hours or high for 3-4 hours.
Remove the chicken, shred with two forks, and return to Crockpot. Whisk the cornstarch into the milk and add milk and cream cheese to Crockpot. Cook on high for 15 minutes. Leave on warm until you are ready to serve.