Light and creamy chicken chili made in your crockpot with avocado, fresh cilantro, and a hint of lime!
3 boneless, skinless chicken breasts
5 cups chicken broth, low sodium
2 cans pinto beans, drained and rinsed
1 can white beans, drained and rinsed
1 small onion, yellow or white
3 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
salt and pepper to taste
8 ounces cream cheese (i use reduced fat), softened
handful cilantro, roughly chopped
limes for squeezing
Add chicken, broth, beans, onion, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours.
About 30 minutes before serving, add cream cheese. Cover and cook another half hour.
Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired.