Part 7/10:
It begins with a base of onion, cream of chicken soup, and jarred tomatillo salsa—saving time without sacrificing flavor. The salsa adds tang and a slight kick that elevates the dish. Chicken thighs and breasts are added to the slow cooker along with chili powder, cumin, salt, white beans, and a block of cream cheese.
After a few hours, the chicken is tender enough to shred, then stirred back into the chili. Topping the chili with cheese, avocado, cilantro, and a squeeze of lime adds layers of freshness and brightness that cut through the richness. This chili is so flavorful that it rivals restaurant quality, and it’s an effortless way to enjoy a spicy, creamy comfort dish. The secret ingredient—salsa—imbues it with a memorable tang that keeps you coming back for more.