Cream Cheese Chicken Chili (Print Version)
# Ingredients:
01 -
1 lb boneless, skinless chicken breasts.
02 -
1 (15 oz) can black beans, drained and rinsed.
03 -
1 (15 oz) can corn, drained.
04 -
1 (10 oz) can diced tomatoes with green chilies (Rotel).
05 -
1 packet ranch seasoning mix.
06 -
1 tsp chili powder.
07 -
1 tsp cumin.
08 -
1/2 tsp onion powder.
09 -
1/2 tsp garlic powder.
10 -
1/4 tsp smoked paprika (optional).
11 -
1 block (8 oz) cream cheese.
12 -
Optional for serving: shredded cheddar cheese, chopped green onions, sour cream, tortilla chips, or cornbread.
# Instructions:
01 -
Place chicken breasts at the bottom of the crockpot.
02 -
Add black beans, corn, and diced tomatoes with green chilies on top of the chicken.
03 -
Sprinkle ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika over the mixture.
04 -
Place the block of cream cheese on top.
05 -
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
06 -
Remove chicken breasts and shred with two forks.
07 -
Return shredded chicken to the crockpot and stir until cream cheese is fully melted and the chili is creamy. Ladle into bowls and top with cheddar cheese, green onions, or sour cream as desired. Serve with tortilla chips or cornbread on the side.
# Notes:
01 -
This recipe is ideal for family dinners or cozy nights.
02 -
Optional toppings add flavor and texture variations, such as cheddar cheese, green onions, or sour cream.