It's been quite a spell since I've posted a recipe or anything else here on the blog. Life has been crazy hectic since I started teaching again, so I've focused as much of my energy on teaching as possible. But I'm on the first day of my Christmas Break, so I have a little time on my hands. And one of my goals for the next year is to try to post more. So I'm taking a Tinalicious-sized step toward that goal by posting a new recipe.
Since it's quite cold outside--which is appropriate since today is also the first day of Winter--I want to share a recipe that is sure to warm you up and fill up your tummy at the same time. That's called dual purpose deliciousness, folks.
This is a recipe I've seen a few times lately and I finally decided to try it, and I was not disappointed. It's for Cream Cheese Chicken Chili, and it is so yummy! But the real bonus is that this is super easy to make. You just need a few ingredients and a crock pot. I made a few adjustments to the recipe I saw, as I am wont to do. But you can find the original recipe out there in the blogosphere and the land of all things Pinterest, if you're interested. But this is how I made it.
Crock Pot Cream Cheese Chicken Chili
- 1 - 16 oz. can Bush's Chili Beans, in mild sauce
- 1 - 12 oz. (approx.) bag of Frozen Corn
- 1 - 10 oz. can Rotel tomatoes, undrained
- 1 Package Hidden Valley Ranch Dressing Mix
- 1 TSP Cumin
- 1/2 to 1 TBSP Chili Powder (I just sprinkled some in since my beans were already seasoned)
- 1 TSP Onion Powder
- 1 TSP Granulated Garlic
- 1/2 Cup Chicken Broth (I made mine using Chicken Bouillon Powder)
- 1 - 8 oz. Package Cream Cheese
- 6 Boneless, Skinless Chicken Thighs
- Salt & Pepper, to taste
- Sour Cream & Shredded Cheese for topping, if desired.
Directions
- Put the chicken in the bottom of the crock pot.
- Add the Beans, Corn, Rotel, Dressing Mix, Spices, and Chicken Broth. Stir Together.
- Put the Cream Cheese on top.
- Cover the pot with the lid and cook on low for 6-8 hours.
- Shred the chicken. Original recipe called for removing chicken to shred it, but I shredded mine with forks right in the crock pot. Then stir everything together.
- Season with Salt & Pepper, to taste.
- Top with Sour Cream and Shredded Cheese, if desired.
Doesn't that sound perfect for a cold winter's day? It really is delicious! I bet once you try it you'll want to make a big batch and share it with F·R·I·E·N·D·S.[See what I did there?!]
Or maybe not. ;)
Now that I've finally posted and shared this yummy recipe of chili goodness with you, I just want to wish you all a very Merry Christmas. And also a New Year filled with health and happiness.
