Creamy Chicken Fiesta Chili

Hey guys! It’s going to be a hectic week. Our daughter just graduated from collage yesterday, which was awesome! And in three days it’s Christmas! We are going to be on the road visiting our other daughter and then driving our son back to Pensacola until New Years Eve so it was nice to come home today to this creamy chicken chili already made and waiting for us to eat.

My Aunt Kathie sent me this recipe and another to try out and I had our daughter choose which one we’d try first. This chicken chili is super flavorful and delicious, easy to make and we loved eating it with Multi-grain Scoops! 

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Creamy Chicken Fiesta Chili

Author: Jessica

Ingredients

Servings

• 2 chicken breasts
• 2 Rotel (mild (hot only if you like it SPICY!))
• 2 sweet corn (drained)
• 2 pinto beans (rinsed & drained)
• 2 black beans (rinsed & drained)
• 1 onion (chopped)
• 1 chicken stock
• 2 tablespoons chili powder
• 1 tablespoon cumin
• salt & pepper (to taste)
• 2 Ranch Dressing Seasoning
• 1 cream cheese (8 oz)

Instructions

1. Place all ingredients in a crockpot on high for 4 hours or low for 8.

2. Shred chicken and add back into pot.

3. Serve with cheese, chips & sour cream

Note

All I had in my pantry when I made this was the Hot Rotel. It was VERY Spicy this way. I will make it with the Mild next time, but my daughters loved the spicy.

Also- the original recipe called for 2 blocks of cream cheese, but to reduce the weight watchers points, I only used one and I used the 1/3 reduced fat kind. Wield the cream cheese as you will ♥

This recipe makes A LOT of food. I also ate it in a low carb taco shell with some cheese. Just drain off some of the “soup” and fill your taco shell with it. Delicious!