Ingredients
Scale
- 2 chicken breasts, thawed and trimmed of fat
- 1 oz taco seasoning (1 packet or 2–3 tablespoons)
- 1 oz ranch seasoning mix (1 packet)
- 15 oz canned black beans, undrained
- 15 oz canned corn, undrained
- 10 oz canned Rotel tomatoes with green chiles, undrained
- 8 oz cream cheese
Instructions
- Place chicken at the bottom of a crock pot and layer remaining ingredients on top, with cream cheese on top.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken and shred. Stir to combine cream cheese with the chili, then return shredded chicken.
- Serve with optional toppings like tortilla strips, shredded cheese, avocado, lime juice, or cilantro.
Notes
- Add cream cheese at the end if preferred; ensure it’s at room temperature.
- Use heavy cream or half-and-half instead of cream cheese for a smoother texture.
- Thin chili with chicken broth or water if needed.
- Reheat leftovers gently with added water if desired.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American