Cream Cheese Chicken Chili

I LOVE Pinterest! I have so many boards full of great recipes and craft ideas and inspiration and…Oh you get the point, I love it. I’m not one of the pinners that look and drools, I actually like to make the things I find. You’ll be seeing a lot more of my Pinterest adventures. This recipe is one of those; I found it here but had to make some changes due to the fact that I really need to go grocery shopping.

Here is the original recipe:

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Here are my changes:

1 Can Black Beans (drained and rinsed)

1 Can Corn (undrained)

1 Can Diced Tomatoes (I didn’t know what Rotel is so I looked it up and made my own version)

2 New Mexico Hatch Chilies* Chopped (We bought a bushel last Summer and froze them)

*You can used a can of diced green chilies I’m sure it would be easier

1 Package Ranch Dressing Mix

1 t Cumin (I used the last ¼ t I had and sprinkled in a little taco seasoning)

1 T Chili Powder

1/8 c Chopped Onion (I am totally out of onion powder!)

1 8 oz Block Cream Cheese (Give me the full fat, I can take it!)

1 Chicken Breast (The hubs doesn’t overly love chicken so I just use a little)

Throw everything in your slow cooker except the cream cheese.

Stir it all up.

Push the chicken to the bottom.

Drop the block of cream cheese on top.

Cook on low 6-8 hours or on high 3-5 hours (I started mine on high at 1:00 pm and turned it to low at 4:00 pm until we were ready to eat at 6:00 pm)

Shred the chicken with two forks and stir in the cream cheese.

*Shout out to my sister in law who says everything is better with cream cheese. Yes Amy, you are spot on!*