Ranch Chicken Chili
January4
Recipe: Ranch Chicken Chili
Serves 10
Ingredients
- 2 chicken breasts (about 12 ounces)
- 1 (15 ounce) can black beans; drained and rinsed
- 1 (15 ounce) can white beans; drained and rinsed
- 1 medium onion, finely chopped
- 1 cup frozen corn
- 1 (10 ounce) can diced tomatoes with green chilies, un-drained
- 1 bag package Ranch Dressing & Dip Mix
- 1 tsp red chili powder
- 1 tsp paprika
- 1⁄4 cup cilantro; chopped
- 1 cup water
- 1 tablespoon Chicken Bouillon Soup Base or Vegetable Soup Base
- 1 (8 ounce) package Neufchatel cream cheese
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add the black and white beans.
- Add finely chopped medium onion, corn and an un-drained can of diced tomatoes with green chilies.
- Top with Ranch Dressing Mix and chopped cilantro.
- Mix together the water, seasonings and Chicken Bouillon; pour over the
top of the ingredients in the slow cooker. - Finally place your cream cheese in the center. Cover and cook on low for 6 hours.
- After it’s been cooking 5 hours, break up the cream cheese into the rest of the mix.
- Cover and continue cooking the last hour (if you forget this step, it won’t hurt anything to mix it at the end).
- After the 6 hours, remove the chicken breasts into a medium bowl and shred using two forks.
- Place the chicken back into the slow cooker and stir to combine everything.
- Serve over rice, hot dogs, or with tortilla chips.
Nutrition
Calories: 190 Fat: 6g Saturated Fat: 3.5g Carbohydrates: 17g Fiber: 4g Protein: 15g Cholesterol: 35mg Sodium: 490mg