Ingredients
°750 g (1.5 lb) boneless, skinless, uncooked chicken thighs
°1 can (19 oz/540 ml) white
°2 cans (12 oz/341 ml each) canned bell pepper corn
°1 can (14 oz/398 ml) diced green chili tomatoes
°1 can (127 mL [4.3 oz]) Old El Paso™ Green Chilies, chopped
°1 L (4 cups) chicken broth
°10 ml (2 tsp.) salt
°2 ml (1/2 tsp.) cumin
°2 ml chilli powder
°2.5 ml (1/2 tsp) pepper
°250g (8oz) cream cheese
°Grated cheese, mexican mix
°Corn chips
°Sour cream
°Chopped green onion
°chopped tomatoes
°Lime wedges
*Steps
1
Cut the chicken into bite-size pieces and place in a slow cooker.
2
Rinse and drain beans, then add to slow cooker.
3
Add all other ingredients except cream cheese and optional topping ingredients. DO NOT drain corn or peppers.
4
Cook in slow cooker for 5 hours on low or 3 hours on high.
5
Microwave cream cheese about 60 sec to melt. Add to slow cooker and mix well.
6
Serve with your favorite toppings, for example: grated cheese, sour cream, chopped tomatoes, green onions or tortilla chips.
Enjoy !
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