Drain and rinse 2 cans of the beans. Combine beans with chicken broth in a blender container. Blend on high for about 30 seconds or until smooth. Add to the onion mixture in the slow cooker.
Drain and rinse remaining 4 cans of beans, Add beans, tomatoes, green chilis and chicken to slow cooker and stir to combine. Cover and cook on low for 6-8 hours.
Nutritional information does not include toppings since the amounts are individual choices.
* To make quick work of the chopping in this recipe, I use this inexpensive but really useful little chopper. I've used mine for several years now and loved it but they've just come up with a stronger, more well made version - for the same price!
** I've made the chili with and without the Neufchatel cheese. It's delicious either way but the cream cheese does add a bit of extra creaminess. If you're watching your calories or have a dairy allergy, just skip it!
Makes 3 1/2 quarts of chili (8-10 servings with serving size being approximately 12-ounces)