Tuesday, April 9, 2013

Crock-Pot White Chicken Chili

This chili is sooo good that I'm typing this in the middle of my meal. I got the recipe from school; it  was judged the best in our annual staff chili cook-off this year. I have another white chicken chili recipe that people rave about, I gotta tell you, though, this one is my new favorite, as it is very, very good and super-easy to throw together.

4 chicken breasts (or one bag of Schwann's cooked chicken pieces)
1 large can (29 oz) black beans, drained
2 15 oz. cans of sweet corn (leave one undrained)*
1 29 oz. can RoTel tomatoes
2 pkgs Hidden Valley Ranch dip mix
2 tsps onion powder
2 tsps ground cumin
2 tsps chili powder*
2 8-oz pkgs light cream cheese

Place the chicken in the bottom of the crockpot. Drain the beans. Add them and everything else (except the cream cheese) to the crockpot and give it a little stir. Lay the cream cheese on top.

Cover and cook 6-8 hours on low. Stir the cream cheese in.

Shred the chicken with a couple of forks. Serve with chips (optional).

This recipe can be halved, but I have a big crock pot, so I went all-out.  I cooked mine on high for four hours, but the recipe calls for 6-8 hours on low.

*My only change that I made to the original recipe was to cut the chili powder in half. The orginal, prize-winning recipe called for two tablespoons of chili powder. I have reduced it to two teaspoons, and my family thinks it has plenty of kick.  Also, in subsequent preparations of this recipe, I have drained one of the cans of corn; otherwise, it seems to soupy to me.

For a text-only copy of this recipe, click here.