White Chicken Chili
How many of you are guilty of pinning something to your cooking/recipe board and then never trying it? I can't tell you how many years this was just sitting there on my "What to eat?" board just waiting to be discovered, but as I started making more of an attempt at being domesticated like a good wife, I finally cooked this up - and I am glad I did! It has become a favorite in the Johnston household and it makes enough that at least one of us will get to enjoy it for lunch the next day!
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
A few dashes of cumin
A few dashes chili powder
1 package of fresh diced onions - if you dice your own this is about 1 cup
1 8 oz package light cream cheese
2 chicken breasts
I always prefer to buy the organic ingredients if possible and you can usually find the beans, corn, and chicken! Also, the original recipe calls for onion powder, but I prefer the real thing instead. I found that it adds texture and another vegetable into the mix for extra health points!
Place the chicken breasts at the bottom of the Crock Pot. Add the canned ingredients, then onions, and then the seasonings. Stir well. Add the cream cheese on the top - you can dice it if you want to take that extra step, or you can just leave it as the big chunk - just try to spread it over the top over the next few hours as it melts. Cook on low for 6 hours. I like to stir it after hour 5 or about 5 and a half hours, shredding the chicken really well!
I like to serve the chili with a side of biscuits like Pillsbury Flaky Grands as pictured too!
What are your favorite fall recipes? I hope you enjoy this variation on what will become a favorite in your home too!