On Friday, I had a soup luncheon at school. I am forever running late so, I figured the best thing was to make my soup the night before and let it cook all night. Best decision EVER!
I made a delicious white chicken chili for the luncheon. It even made enough for dinner tonight! And, once again, my crockpot proved it’s worth when I warmed up the leftovers in it while I shopped.
*Disclaimer: yes, I know that black beans in a white chicken chili is an abomination. I’ve received enough emails that if I didn’t already, I have no doubts now. haha
If it helps, think of this more as a Southwestern Chicken Chili – the beans, the corn, the tomatoes, and chilis. Super good. Super yum.
White Chicken Chili
3-4 chicken breasts
2 – 14.5oz cans black beans (rinsed)
2 – 14.5oz cans sweet corn (one drained, one with liquid)
1 can Rotel (I use Mild – but add more Ro*Tel or a hotter version to spice it up)
2 pkgs Ranch dressing mix
2 – 8oz pkgs cream cheese
2 tsp chili powder
2 tsp onion powder
2 tsp cumin
1/2-1 cup gluten-free broth (optional)
1) Place the raw chicken in the bottom of the crockpot.
2) Pour the beans, corn and Rotel over the chicken. Mix in the ranch mix and spices.
2a) This is a thick chili. If you are concerned with the thickness, you can add chicken broth to thin it down some. It won’t change the flavor much; just the consistency.
3) Lay the cream cheese on top of the chicken, beans, and corn.
4) Cover and cook on low for 6-8 hours.
5) When done cooking, stir in the cream cheese and shred the chicken.
***Per many questions:
Ro*tel is a brand of diced tomatoes and chilis. In the event you don’t have Ro*tel, you can easily sub in some plain diced tomatoes with some green chilis.
Also, I have often subbed low-fat cream cheese in this recipe and it has still come out really good. Definitely a great go-to option if you are cutting calories and fat.