Cream Cheese Chicken Chili

Cream Cheese Chicken Chili

• 2 chicken breast, (still frozen works)
• 1 (10 oz.) can Rotel tomatoes
• 1 (15 oz) can whole kernel corn, do not drain
• 1 (15 oz) can black beans, drained and rinsed
• 1 package Ranch dressing mix or (3 Tablespoons)
• 1 Tablespoon cumin
• 1 teaspoon chili powder
• 1 onion, chopped or (1/3 cup minced onion)
• 1 (8 oz.) package cream cheese, cubed (Fat free works well)

Put the chicken in the crockpot.  Top with undrained tomatoes, corn, and rinsed black beans.  Add ranch dressing, cumin, onion and chili powder.  Stir to combine then top with cubed cream cheese.  Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.  Before serving remove the chicken and chop to bite size pieces.  Serves 4.

Note:  I recently made this for tailgate party and quadrupled the recipe filling my 12 quart roaster oven.  It is delicious served over rice.  May also garnish with fresh, chopped, cilantro.  For my Trunk or Treat friends, I doubled the recipe almost filling my 6 quart crock-pot.


(taken from Singing with birds and Rita's recipes)