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Cream Cheese Chicken Chili

Cream Cheese Chicken Chili

Renee
Black beans, corn, and tender rotisserie chicken swimming in a creamy, chili-spiced cream cheese base
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Total Time 30 minutes
Servings 5

Equipment

  • stock-pot

Ingredients
  

  • 2 Cups Chicken Shredded
  • 1 Can Black Beans
  • 1 Can Corn
  • 1 tsp. Onion Powder
  • 1 Can Ro-Tel
  • 1 tbsp. Chili Powder
  • 1 Packet Ranch Dressing Mix
  • 1 tsp. Cumin
  • 8 oz. Cream Cheese

Instructions
 

  • If using chicken breasts, place the 2 chicken breasts in a pot of water and boil for 15 minutes, or until cooked through (165°F inside)—shred with two forks. (Or, use 2 cups pre-shredded rotisserie chicken to skip this step
  • In pot add the shredded chicken, 1 can black beans , 1 can corn, 1 tsp onion powder, 1 can Ro-Tel, 1 tbsp. chili powder, 1 packet ranch dressing mix, and 1 tsp cumin—stir to unite the flavors.
  • Place the 8 oz. cream cheese on top of the mixture—don’t stir it in yet; let it soften as it cooks.
  • Cover and simmer on low until fully melted and creamy—mix well to coat everything in the rich, spicy base.
  • Serve hot in bowls—savor this indulgent, comforting triumph! Pair with tortilla chips, cornbread, or a dollop of sour cream if desired.