Chopped fresh cilantro, for garnish
Directions
1. Place chicken breasts in the bottom of your slow cooker.
2. Add the diced onion, minced garlic, white beans, corn, diced green chilies, chicken broth, ground cumin, chili powder, salt, black pepper, and paprika.
3. Stir to combine, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker and stir in the sour cream and heavy cream until the chili is creamy and well combined.
6. Stir in the lime juice and let the chili cook for an additional 15-20 minutes on low.
7. Serve hot, garnished with chopped fresh cilantro and any additional toppings you like.
Variations & Tips
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