A hearty recipe for winter from Gooseberry Patch
Creamy Chicken Chili
2 boneless, skinless chicken breasts
11-oz. can corn
10-oz. can diced tomatoes with green chiles
1 cup canned black beans, rinsed and drained
1-oz. package ranch salad dressing mix
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon ground cumin
8-oz. package cream cheese, softened and cubed
Place chicken in slow cooker; set aside. In a bowl, combine undrained corn, undrained tomatoes, and beans. Top with dressing mix and seasonings; stir together and pour over chicken. Place cream cheese on top. Cover and cook on low setting for 6-8 hours. Stir in cream cheese. Shred chicken with two forks; stir into chili. Serve with tortilla chips.
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