2cansnavy beans, rinsed and drained(15.5 ounces each)
2cansblack beans, rinsed and drained(15.5 ounces each)
2-3poundsboneless skinless chicken breastsskinless chicken breasts, grilled and cut into bite-size pieces
Add all of the ingredients above to a slow cooker in the order listed, saving the cream cheese until the end of cooking.
Cook on low for 6-8 hours or on high from 4-5 hours.
When the soup has about 30-60 minutes left of simmering, add the cream cheese. As the cream cheese melts, use a whisk to mix the soup and to help the cheese to melt in completely.
Serve with cheese, sour cream and tortilla chips, if desired!
Feel free to add more spice if you like. You can even add a jalapeno pepper in!Add the grilled chicken in at any point in the day. Although you can make this chili without grilling the chicken, we highly recommend grilling it to get an awesome flavor!Leave out the cream cheese if want the soup just to have a broth base. Or you can add whole milk instead of the cream cheese, if you'd like.