Add chicken, beans, corn, seasoning mix, and chicken broth to crockpot. Cover and cook on low 4 hours.
Remove chicken and place on cutting board or plate to shred using 2 forks.
Using immersion blender, puree chili for 5-10 seconds to thicken slightly. Add chicken back into crockpot and stir to combine. Serve with sour cream, avocado, shredded cheese, chips, lime, cilantro, or your favorite toppings.
- Frozen chicken breast may be used in place of fresh. Watch the cooking time, as slow cookers may vary.
- Puree more of the chili for a thicker chili.
- Any variety of white beans may be used in place of chili beans if drained and rinsed first.
- You can make this with a traditional blender by putting one cup of chili in a blender and pureeing it until smooth. Then add back to the pot with the other chili and stir.
- Skip the blending step if you prefer a chili that's more soup like.
Calories: 137kcal | Carbohydrates: 12g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 105mg | Potassium: 434mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg