It is basically a quick dump recipe that takes only minutes to assemble in the crock pot and a few hours later you are good to go. (Please excuse the Iphone photos...my camera battery charger is suddenly MIA...BOO)
Cream Cheese Chicken Chili
Recipe from plainchicken.com
1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained (I used the mild stuff cause I'm not a heat gal)
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts (I used frozen ones and it worked perfect)
Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in. Allow it to cook for 3-4 hours. Once chicken shreds easily it is done, and you can stir it all together to combine. Mine took about 3 and a half hours on high, but you could also cook it for 6-8 hours on low.
Makes 6 servings at about 230 calories each.
This chili was SO dang tasty. It was hearty and filling and high in protein. I made up a portion of my favorite oven baked tortilla chips to dip in it. I had a lot left, so I put it in the fridge for leftovers and it thickened up a ton. I decided to heat it up and put it inside a La Tortilla Factory Whole Wheat Tortilla and it was a PERFECT wrap.
I think I liked it even better as a wrap!
I think this would be a tasty meal over brown rice or even over a bed of lettuce. I LOVED the flavor!
Are you loving Pinterest too? I think it is an awesome source of inspiration for healthy ideas and motivation.