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.