Cream Cheese Ckn Chili

We made this in 2012 (Between Jan-April) – it was okay but nothing special. We’d rather make something else but hey it is a recipe that wasn’t awful.

Cream Cheese Chicken Chili
adapted from Tried and Tasty
(Printable Recipe)

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1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix (used “dip”)
1 tsp cumin
1 Tbsp chili powder (we used 2 tsp not very full)
1 tsp onion powder (3 tsp chopped dried onion)
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. 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 chicken. Stir together and serve.

We did 3 hours on high and put cream cheese in and cooked another hour on low