Ingredients

Scale

1 (14 ounce) can petite diced tomatoes

1 (14 ounce) can petite diced tomatoes with green chilis*

1 (14 ounce) can tomato sauce

3 large boneless skinless chicken breasts (about 1 and 1/2 to 2 pounds)

1/2 cup low sodium chicken broth

1 large yellow onion, diced

2 large bell peppers, diced (I used red and green)

1 package frozen corn

1 can black beans, drained and rinsed

1 jalapeño, minced (seeded and ribbed)

1 teaspoon salt

1/2 teaspoon ground white pepper (regular pepper can be substituted)

1 teaspoon dried oregano

2 teaspoons chili powder

1 tablespoon cumin

1 tablespoon minced garlic (2-3 cloves)

2 ounces brick-style light cream cheese

SPECIAL EQUIPMENT

4 quart or larger crockpot

Instructions

First of all,Add all the ingredients except the cream cheese to the crockpot. Give it a stir as best you can. Now Cook on low for 7-9 hours or high for 3- 5 hours.
Remove the chicken and shred into pieces (or chop!), then place the chicken back into the crockpot and give it a stir. Add in the cream cheese and stir until fully melted. Taste to add more salt or pepper. Cover the crockpot and cook for an additional 11 minutes.
Serve warm topped with shredded cheese and cilantro. Remember Keep leftovers stored in an airtight container in the refrigerator for up to one week.
Reheat in the microwave

Notes

If you can’t find diced tomatoes with green chilis, another can of regular petite diced can be used. Typically these are right by the diced tomatoes in the grocery store, or in the international aisle.

If you want this less spicy, remove the jalapeño and reduce the chili powder to 1/2 – 1 teaspoon. Remember: you can always add more in later if you taste it and want it a little spicier.

Prep Time: 15 minutes
Cook Time: 7h 30 minutes
Category: Healthy dinner