Creamy Chicken Chili

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Instructions:

1. Prepare the chicken:
   • In a large pot or slow cooker, place the chicken breasts at the bottom.
2. Add the ingredients:
   • Pour in the undrained Rotel, corn, drained pinto beans, drained black beans, and diced onion.
3. Add spices and broth:
   • Sprinkle the chili powder, cumin, salt, pepper, and ranch seasoning mix over the top. Then, pour in the chicken broth.
4. Cook the chili:
   • If using a stovetop: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through.
   • If using a slow cooker: Cover and cook on low for 6-8 hours or on high for 4 hours.
5. Shred the chicken:
   • Once the chicken is cooked, remove it from the pot or slow cooker and shred it with two forks. Return the shredded chicken to the chili.
6. Add the cream cheese:
   • Cube the cream cheese and stir it into the chili until it’s melted and well combined.
7. Serve:
   • Taste and adjust seasonings as needed. Serve the chili warm, garnished with your favorite toppings such as cheese, sour cream, avocado, or fresh cilantro.

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Conclusion:

This Creamy Chicken Chili is a deliciously satisfying meal that combines the heartiness of traditional chili with a creamy twist. It’s perfect for family dinners, potlucks, or game day gatherings. The combination of spices and creamy cheese will leave everyone coming back for seconds!

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Extra Tips:

• Make it spicy: Add diced jalapeños or a splash of hot sauce if you like some heat.
• Freezing: This chili freezes well! Store in airtight containers for up to 3 months.
• Add veggies: Feel free to throw in bell peppers, zucchini, or any veggies you like for extra nutrition.

Enjoy this comforting and flavorful chili! 🌶️🍗