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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!

Ingredients:

  • 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!

Directions:

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!

Much love,

Kristin


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