Drain one can of cannellini beans and mash them into a smooth paste. This simple step helps create a naturally creamy base without relying on cream or flour.

Place raw chicken breasts on the bottom.

Add the mashed cannellini beans, plus the great northern and black beans.

Toss in jalapeños, poblano, sweet onion, green onion, and frozen corn.

Pour in the chicken stock.

Add cream cheese right on top.

Season with salt, pepper, paprika, cumin, and chili powder.

Squeeze in lime juice to brighten everything up.

Set your crock pot to low for 1 hour, then high for 5 hours. During this time, the chicken will cook through, the beans will soften, and the cream cheese will melt into the broth, giving it that signature velvety finish.

Step 4: Shred the Chicken

Once cooking is complete, remove the chicken breasts, shred them with two forks, and return the meat to the pot. Stir well so the shredded chicken soaks up all that flavor.

Adjust seasonings if needed. Add extra lime juice or a sprinkle of chili powder if you want more brightness or heat. Ladle into bowls and enjoy!