One of my favorite things about fall and the cooler weather, is all the yummy chili recipes that I can try! One thing on my bucket list was to make a hearty chili and I was determined to step away from my go-to recipe and find something new to try. This Cream Cheese Chicken Chili was so delicious that it has officially bumped my old go-to chili recipe off it’s 5 year podium!
Crock Pot Cream Cheese Chicken Chili (recipe from Yummy Healthy Easy):
- 1 can black beans
- 1 can corn, undrained
- 1 can Rotel, undrained
- 1 package ranch dressing mix
- 1 tsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder
- 1 8-oz package light cream cheese
- 2 chicken breasts
This chili makes the best leftovers and even freezes good.
Drain and rinse the black beans. Place your chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken.
Top with seasonings and ranch dressing mix. Stir together. Place cream cheese on top (see picture above). Cover with lid and cook on low for 6-8 hours.
Before serving, use two forks to shred the chicken and stir in the cream cheese. Serve warm, even a dollop of sour cream on top is tasty!
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