So, I won a chili cookoff at work last week, and people are clamoring for the recipe. I based it off a recipe I found online but have made a couple of tweaks to it to make it sing. It’s like a runny queso with a bit of a kick, and we love it with tortilla chips and Fritos with a bit of shredded cheddar cheese on top. It’s just a magical, magical chili – and did I mention it takes 10 minutes to make? Dump and go.
My husband Kevin and I love it, and it’s just super simple to make. And it’s a hearty chili, so it’s a stand alone meal and perfect for a chilly day outside. It might be our new favorite chili, but we still do love our taco soup.
Crazy Crock Pot Cream Cheese Chicken Chili
Prep time: 10 minutes
Cook time: 4 hours on high, 6-8 hours on low
Serves: 8-10 big bowls
3 medium chicken thighs, still frozen
2 cans Rotel tomatoes
2 cans corn kernels, do not drain
2 cans black beans, drained and rinsed
2 packages Ranch dressing mix
2 tablespoons cumin
3 teaspoons chili powder
2 teaspoons onion powder
1-2 teaspoons of paprika (optional for heat)
1-2 teaspoons of red pepper flakes (optional)
2 8 ounce package cream cheese
Lightly grease your crock pot, and place the chicken thighs on the bottom. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing packages, cumin, paprika, red pepper flakes, onion and chili powders. Stir to combine the mixture, then top with the cream cheese. Cook on low for 6-8 hours or high for 3-4, stirring once or twice to blend in the cheese (if you can). Shred the chicken into large pieces and serve over rice or with tortilla chips. You can also serve in tortillas or taco shells.
Dip Variation: Drain all of the cans and serve as a savory queso dip with tortilla chips.