°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
°Chopped green onion
Cut the chicken into bite-size pieces and place in a slow cooker.
Rinse and drain beans, then add to slow cooker.
Add all other ingredients except cream cheese and optional topping ingredients. DO NOT drain corn or peppers.
Cook in slow cooker for 5 hours on low or 3 hours on high.
Microwave cream cheese about 60 sec to melt. Add to slow cooker and mix well.
Serve with your favorite toppings, for example: grated cheese, sour cream, chopped tomatoes, green onions or tortilla chips.