Spicy White Chicken Chili

Ingredients

• 1 block fat free cream cheese
• 1 bag (2.5lb) frozen or thawed chicken breast
• 1 box (32oz) low sodium chicken broth
• 1 can (4oz) diced jalepenos (omit if you want it less spicy!)
• 1 can (4oz) diced green chiles
• 1 can (15oz) mexicorn

Directions:

• Combine everything in a crock pot and cook!
  • Low for 8 hours OR
  • High for 4 hours
  • I prefer low and slow, I think it makes the chicken a little more tender, but if you only have 4 hours, you'll be just fine!
• Once it's done cooking, strain the chicken and place in a large bowl.
• Shred the chicken with a hand mixer or with two forks until completely shredded.
• Stir the liquid in the crock pot to make sure your cream cheese is mixed really well.
• Add shredded chicken back into the liquid and stir until combined.
• Serve warm and top with fat free greek yogurt, avocado, and cheese!
• Enjoy!