Cream Cheese Chicken Chili

On Christmas we celebrated with some of my family.  One of my grandmother's always knows how to do it right.  We go into the kitchen and the entire counter is filled with food that she has made for us.  It is never just ordinary food though.  She makes the BEST food!  I do not even need presents because her filling us up with her cooking is the best present I could have asked for.

On the menu last Christmas included chili.  I was a little hesitant to eat this because I am not really a chili fan.  Also, I am breastfeeding and try to stay away from spicy foods.  However, I tried a bite.  And then another...and another!

It was not ordinary chili that you get from Wendy's or put on hot dogs.  This chili is made with chicken.  The cream cheese makes it so smooth and creamy; blending the flavors together to cool down the spices.

A few months later I decided to make it for my husband.  It was a huge hit and he now makes me make it once a week! I always double the recipe and still do not have enough left over to freeze for later!  But it does feed a lot!  I would say about 7 servings.

Little Layla hands attacking my chili!

I think it's one of her favorites too :)

Cream Cheese Chicken Chili:

Crock Pot

2-3 chicken breasts, uncooked

1 can Rotel tomatoes and chilis

1 can corn kernels, do not drain

1 can black beans OR kidney beans, drained and rinsed

1 pkg. Dry Ranch dressing mix 

1 Tablespoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1 8-oz pkg. cream cheese , can be low fat but NOT FAT FREE!

Put the chicken in the crock pot. 

Top with the cumin, chili powder, and onion powder, corn, beans, and ranch dressing mix.

Stir well.

Cook 4-6 hours on high or 6 -8 on low.

About 30 minutes before it is finished cooking take out the chicken and shred them.  (Hint: Use a blender it's so much easier than forks!)

Put the chicken back into the crock pot and top with the cream cheese.

Mix well and cook another 30 minutes.

Serve with Tostito chips or corn bread and enjoy :)