Dump-and-Go Crockpot White Chicken Chili

Ingredients

• 2 pounds raw boneless skinless chicken breast
• 1 cup Chobani Nonfat Plain Greek Yogurt, plus 3/4 cup for serving
• 2 ounces Philadelphia 1/3 Less Fat Cream Cheese, cut into small pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup frozen corn
• 2 (4-ounce) cans diced green chiles
• 2 cups Simple Truth Organic Chicken Bone Broth
• 2 teaspoons ground cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup tortilla strips, measured as 2 tablespoons per serving
• 1 fresh jalapeño, thinly sliced

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Instructions

1. In the morning, place the chicken breasts in the bottom of a 6-quart crockpot.
2. Spread 1 cup Chobani Greek yogurt over the chicken and add the pieces of cream cheese.
3. Add the drained cannellini beans, frozen corn, and diced green chiles. Pour in the chicken bone broth.
4. Sprinkle the cumin, granulated garlic, onion powder, oregano, salt, and black pepper over everything.
5. Cover and cook on LOW for 7 to 8 hours, until the chicken reaches 165°F and shreds easily.
6. At night, shred the chicken directly in the crockpot.
7. Stir the shredded chicken and contents of the crockpot together until the cream cheese and yogurt are fully incorporated.
8. Divide into six 12-ounce servings.
9. Top each bowl with 2 tablespoons tortilla strips, 2 tablespoons Chobani Greek yogurt, and 2 to 3 thin jalapeño slices, if desired.

40/400 Notes

• Use refrigerated or completely thawed chicken for safe slow-cooker cooking.
• The dairy may appear separated before stirring; shredding and stirring thoroughly brings the creamy broth together.
• The jalapeño is optional for a family-friendly serving.
• Measure the tortilla strips because handfuls can quickly change the calories.
• Nutrition is approximate and varies by canned-ingredient and tortilla-strip brands.