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COOK'S CORNER:

   

 

Cream Cheese Chicken Chili

by Michele Ostendorf

 

1 Can Black Beans (rinsed)

1 Can Corn - undrained (optional)

1 Can Rotel (diced tomatoes & green chilies) - undrained

1 package Ranch Dressing Mix

1 Tsp Cumin (optional)

1 Tbsp Chili Powder

1 Tsp Onion Powder

1 Can Chicken Broth (optional)

1 8 oz. Package Light Cream Cheese

1 Chicken Breasts (frozen)

 

Drain and rise black beans. Place frozen chicken breasts at bottom of crock pot. Add corn, Rotel (tomatoes & chilies), and Black Beans. Top with seasonings and Ranch Dressing Mix. Place Cream Cheese on top. Cover with lid and cook on low for 6-8 hours. Stir Cream Cheese into Chili. Use 2 forks to shred the chicken. Stir and serve.

 

It is a little thick. If desired, you can add one can of Chicken Broth. Also, another can of diced, un-drained tomatoes & chilies can be added for additional flavor.

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