Ingredients

• 2 chicken breasts
• 1 chopped onion
• 1.5 tbsp minced garlic
• 1 can of crushed or diced tomatoes 2 cans of beans (I used great northern and kidney beans)
• 1/2 – 1 cup broth (water works too)
• 1 can of corn (or frozen)
• 1 can green chilies
• 8 oz cream cheese

Seasonings

• 1 tbsp chili powder
• 1 tsp cumin
• 1 ranch seasoning packet

* If desired skip the onion and garlic and replace with onion and garlic powder. 1.5 tsp each.

Toppings

• Crushed tortilla chips or Fritos
• Sliced Avocado
• Sour Cream
• Shredded Cheese

Directions

1. In a greased slow cooker, place 2 large chicken breasts.
2. Then the rest of your ingredients: beans, corn, chilies, tomatoes, onion, garlic, and seasonings, plus your broth go in and mix.
3. Next place your block of cream cheese on top of the contents. Don’t mix it in.
4. Cover and let cook on low 6-8 hours or 3-4 on high.
5. Once done, mix in cream cheese and shred the chicken.
6. Serve with desired toppings.

Enjoy!

Sides

Grilled cheese on sourdough makes an excellent side to this chili. It is definitely a favorite for my family. Corn bread is also a winner of course with chili.

Storing

Store your left overs in the fridge for a few days or in the freezer for a month! This dish reheats very well. If your left overs are a bit too thick for your liking just add more broth or water and stir it in.

Notes

• I always drain and rinse canned beans. It’s mainly just a texture thing for me.
• If you have some left over or a rotisserie chicken, you can use it in this recipe! You will need about 3 cups of shredded chicken.

Stay Grateful!