White Chicken Chili

Place chicken breasts in the bottom of a slow cooker.

Sprinkle the chili powder, paprika, cumin, red pepper flakes, and dry mustard powder over the chicken. Add the Worcestershire sauce and rub to coat.

Add the diced green chiles, diced jalapeño, chopped onion, and minced garlic.

Sprinkle the chicken bouillon powder over the vegetables.

Add the rinsed cannellini beans and drained corn.

Pour in the chicken stock. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through.

Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.

Squeeze in the juice of one lime and stir.

In a small bowl, make a slurry by whisking the cornstarch with a few spoonfuls of the hot broth from the chili until smooth.

Pour the cornstarch slurry into the slow cooker and stir to combine.

Stir in the heavy cream, followed by the block of cream cheese.

Cover the slow cooker again and let it cook for another 15-20 minutes, or until the cream cheese has completely melted. Stir well until the chili is smooth and creamy.

Stir in the sliced green onions.

Serve hot, garnished with extra shredded cheese and with toasted bread for dipping.