Crockpot White Chicken Chili Recipe

Happy Fall! Today is the first day of Fall, so that means it's officially the beginning of chili weather...Who else loves chili weather?! There is just something about a hot bowl of chili on a crisp Fall night.... My family has been making this particular White Chicken Chili for several years. It's our go-to recipe for a chilly evening at home. This recipe is definitely not your typical chili. It's a mexican inspired white chili with chicken, rotel, cream cheese, and a load of yummy spices! It's hearty and filling, yet quick and easy. Whenever my mom makes it, all of her married kids find themselves "stopping by" to grab a bowl...  It's just that good! The recipe was passed on from my cousin, Danette, and now all the ladies in my family have shared the recipe.

 What You Will Need

1 can of black beans
1 can of corn
2 cans Rotel (I use Mild, but if you like it spicier you can use the Original)
1 packet of Hidden Valley ranch dressing mix
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
1 8 oz package of cream cheese (I use light)
3 medium sized chicken breasts (or 3 large cans of chicken)

For Toppings or Dipping

shredded cheese
sour cream
tortilla chips


Directions

Drain and rinse black beans. Place chicken at the bottom of your crockpot, then add corn (undrained), rotel (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on high for 3-3.5 hours. (You can also put it on low for 6 hours). After chicken is fully cooked shred it with two forks inside of crockpot. Mix all ingredients together thoroughly. Serve with sour cream and shredded cheese.

Since this is a thicker stew I like to top it with cheese and sour cream, and dip tortilla chips in mine. So yummy! Enjoy!