Chunky soup? Creamy chili? Don't care what you call it, it's just wonderful. A hearty, homey "dump" recipe for the crockpot.
Ingredients:
4 cups chopped chicken (premade and cooked - use rotisserie for an easy fix)
1 can corn, drained
1 can black beans
2 cans diced tomatoes with green chilis, not drained
3 cups chicken broth
1 cup chopped, cooked bacon
1/2 small white onion, diced
1 packet ranch seasoning/salad dressing mx
1 teaspoon coriander
1 Tablespoon chili powder
1 Tablespoon dried cilantro
2 teaspoons red pepper flakes
1 package cream cheese (8 oz)
1 cup shredded cheddar
Preparation & Cooking:
This is going to blow your mind, folks - but just put it all in the crockpot and cover. It will be ready after 4-5 hours on high. Turn it to low until ready to serve. Stir a few times, once the cream cheese is melted. If you prefer it with more liquid, add a cup of more broth.
Serve:
Ladle into bowls and serve with toasted French bread and/or Fritos (either crushed on top or for dipping). Some may prefer a shot of hot sauce or more red pepper.
A Little Backstory:
You can always tell a good recipe because the first bite makes me do a little dance. A spoonful just to try it at the 3-hour mark made me skip a little jig in the kitchen. For another fantastic chicken chili with white beans and less southwestern flair, try this https://www.jenxcooking.com/post/creamy-chicken-chili
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