Don’t judge me but I had to squeeze in one more soup recipe before spring arrived! I’m a soup fanatic and there is nothing better to eat on a rainy day. (Insert all those April showers headed our way.) I can’t take any credit for this chicken chili recipe. Our good friend Kristin made a batch for all of us at cabin weekend and I totally called dibs on getting to share it with y’all. (Of course, Jo, Audge, and Cason were mad they didn’t think of it first. Suckers.) Just a heads up- it’s probably the best chicken chili I’ve ever had. EVER.
Chicken Chili Recipe
:: 1 can black beans, washed and drained
:: 1 can corn, undrained
:: 1 can rotel, undrained
:: 1 package ranch dressing seasoning mix
:: 1 teaspoon cumin
:: 1 tablespoon chili powder
:: 1 teaspoon onion powder
:: 1 8oz. package of cream cheese
:: 2 chicken breasts
Place chicken at the bottom of the crockpot, then add all of the corn, rotel, and black beans. Top with ranch seasoning, cumin, chili powder, and onion powder. Stir together. Place cream cheese on top. Cook on low for 6-8 hours. Once the soup is done, stir in the cream cheese and use two forks to shred the chicken. This recipes serves around 4. Kristin doubled the recipe for 5 girls and there was plenty for leftovers. Yum!
I’m telling you, you’ve got to fit this into your dinner rotation before it gets too warm. A big thanks to Kristin for sharing her recipe with us! If you’ve got any favorite go-to recipes, you must share.