We had a luncheon at my school sponsored by our wonderful PTA not too long ago, and the theme was crockpot soups/stews. The luncheon was delish, but one of the moms got the date wrong and brought her chili a week early. It's always a nice surprise when there's food in the office, and this chicken chili went quick! The mom was nice enough to email out the recipe since it was such a hit, and I'm going to be nice enough to share it with you all today!
For whatever reason there is still a little nip in the air these days, so this would still be something yummy to make for dinner. Enjoy!
Chicken Chili
2 chicken breasts, still
frozen
1 can Rotel, do not drain
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 pkg. Taco Seasoning
1 can Rotel, do not drain
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 pkg. Taco Seasoning
1 8-oz pkg. cream
cheese
1) Put the chicken in the crock pot. Top with the undrained Rotel, undrained corn, drained and rinsed beans, ranch dressing powder, taco seasoning, and stir to combine.
2) Cook on low for 6-8 hours, stirring once or twice.
3) Shred the chicken into large pieces. Top with the cream cheese. Cook for 30 minutes, or serve immediately after mixing in cream cheese.
**This would be good over cilantro rice,
with tortillas, or alongside some tortilla chips. You can also add avocados, shredded cheese,
and/or sour cream when serving.
oooooh! I like anything with Rotel. And anything with cream cheese. Haha! I'll have to file this one away to make for Stephen when he comes home.
ReplyDeleteI'm with you on the rotel and cream cheese! Those two things make anything better.
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