INGREDIENTS
2 14 ounce cans
petite diced tomatoes, drained
2
(7 or 8 ounce) cans tomato sauce
2
large skinless boneless chicken breasts (about 1 and 1/2 pounds)
1 cup
chicken broth (I use reduced sodium)
1/2 cup
yellow onion, diced
1
large green bell pepper, diced
1 14 ounce can
corn (rinsed and drained) or 1 package of frozen corn
1 14 ounce can
black beans, drained and rinsed
1
small jalapeño, minced (remove seeds and ribs)
1 tsp
salt
1 tsp
dried oregano
2 tsp
chili powder (reduce to 1 teaspoon for less spicy chili)
1 tbsp
ground cumin (for that key chili taste!)
1 tbsp
minced garlic
4 oz
brick-style light cream cheese (or full fat)
4
quart or larger slow cooker (here is the one I own-- I have it in white)