Hearty chicken chili with a bit of zip from RO*TEL® tomatoes. Cream cheese makes it richer and creamier than a standard broth-based white chicken chili. Super easy to assemble – just throw everything in the slow cooker. This one will stand out in the crowd at any chili cook-off/tasting.
It is brought to our neighborhood chili tasting each year and is the first one gone every year! Serve topped with green onions, cilantro, and shredded Cheddar cheese, if desired.
1 Tbsp. chili powder
1 15.25- oz. can corn undrained
1 8- oz package light cream cheese
2 chicken breasts
1 10- oz. can Rotel tomatoes undrained
1 package ranch dressing mix
1 15- oz. can black beans
1 tsp. cumin
1 tsp. onion powder
Number One. Drain and rinse the black beans. Place 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.
Number Two. Top with seasonings and ranch dressing mix. Stir together.
Number Three. Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
Number Four. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!