Cream Cheese Chicken Chili (Printable Version)

Slow-cooked chicken with creamy cheese, beans, corn, and warming spices for a hearty meal.

# Ingredients Required:

01 - 2 boneless, skinless chicken breasts

02 - 400 g (15 oz) canned black beans, drained and rinsed

03 - 432 g (15.25 oz) canned corn, undrained

04 - 283 g (10 oz) canned Rotel tomatoes with green chilies, undrained

→ Seasonings and Mixes

05 - 1 package ranch dressing mix

06 - 5 ml (1 tsp) ground cumin

07 - 15 ml (1 tbsp) chili powder

08 - 5 ml (1 tsp) onion powder

→ Dairy

09 - 227 g (8 oz) light cream cheese

# Guide to Cooking:

01 - Drain and rinse the black beans thoroughly.

02 - Place the chicken breasts at the bottom of the slow cooker. Pour the undrained corn, undrained Rotel tomatoes, and rinsed black beans evenly over the chicken.

03 - Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the contents in the slow cooker. Stir gently to combine the spices without disturbing the chicken placement.

04 - Place the block of light cream cheese on top without mixing. Cover with the lid and cook on low heat for 6 to 8 hours.

05 - Remove the chicken breasts from the cooker and shred them using two forks. Return the shredded chicken to the pot and stir thoroughly. Serve immediately.

# Extra Suggestions:

01 - For enhanced flavor, use bone-in, skin-on chicken breasts and remove skin after cooking to reduce fat content.

02 - Adjust chili powder quantity to control spice intensity.

03 - Ideal served with toppings such as shredded cheese, sour cream, or sliced avocado.

Return