Here in Kansas City, it's felt like summer forever! I'm getting very excited for some cooler weather and cozy sweaters. Also leggings, I'm very much looking forward to leggings!
Today I wanted to share my favorite fall chili recipe with you. Having a quick, go to chili recipe gets me through the super cold days and I can't wait to pull this recipe out more in the coming months. Now, I am a huge dairy fan which is why this recipe uses cream cheese. Cream cheese is literally one of my favorite food groups! Also, I know some people like a soupy chili but I don't like soup so this chili suits me just fine!
Crockpot Cream Cheese Chicken Chili
- 1 can black beans rinsed and drained
- 1 can white beans, rinsed and drained
- 1 can corn , undrained
- 1 can Rotel , undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder (sometimes I add more for more flavor)
- 1 tsp onion powder
- 1 8 oz package light cream cheese
- 2 chicken breasts
Place chicken at bottom of crock pot, then pour whole can of corn, rotel, black beans and white beans on top. Cover 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.
I love to serve mine with sour cream and corn bread! So hearty, so unhealthy and so stinking good! I hope you enjoy!