I have seen several variations of this recipe around the web, but this is our version. I hope you enjoy it!
Tasty Tuesday: Cheesy Chicken Chili
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1-8 ounce cream cheese brick, low fat
- 3 boneless, skinless chicken brests
- 1 can white and yellow corn, undrained
- 1 can black beans, drained and rinsed
- 2 cans tomatoes with chiles, undrained
- 1 packet ranch dressing dry mix
- Salt and pepper, to taste
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
Instructions
- Place all ingredients except chicken and cream cheese in Crockpot.
- Stir to mix ingredients.
- Place chicken breasts on top.
- Place cream cheese brick on top of chicken.
- Cover Crockpot and cook on low for 6-8 hours.
- Remove chicken and shred with fork.
- Return to Crockpot and stir to mix cheese, chicken and everything else together.
- Serve with warm, crusty bread.
Calories: 362 Fat: 10.8 Carbohydrates: 27.4 Sugar: 2.3 Sodium: 628.7 Fiber: 5.7 Protein: 38.0 Cholesterol: 95.5
Notes
Nutritional values are estimated using Spark People’s recipe calculator and generic ingredients.
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Julia is the divorced mom of twins, a blogger, a sometimes crafter, crazy snailmailer, and a corporate bean counter. In her "spare" time, she scrapbooks, travels, makes cards, blogs, designs jewelry, searches for missing cleats and pom poms, enjoys good dark chocolate, and sneaks naps. 1 Comment on Tasty Tuesday: Cheesy Chicken Chili
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~ Jill
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