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Instructions:
- Prepare the chicken:
- In a large pot or slow cooker, place the chicken breasts at the bottom.
- Add the ingredients:
- Pour in the undrained Rotel, corn, drained pinto beans, drained black beans, and diced onion.
- Add spices and broth:
- Sprinkle the chili powder, cumin, salt, pepper, and ranch seasoning mix over the top. Then, pour in the chicken broth.
- 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.
- 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.
- Add the cream cheese:
- Cube the cream cheese and stir it into the chili until it’s melted and well combined.
- 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.
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!
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! 🌶️🍗
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