We are big fans of chili in our house, and while I have my fail-proof go to recipe I’m always willing to try a new variation.
This Cream Cheese Chicken Chili sounded perfect for a cold day, and after making a few changes to fit our tastes we loved this dinner!
The original post calls for a crockpot but I prefer roasted chicken, so I opted to cook the chili on the stovetop instead. The recipe below are my adaptations but you can always check out the original recipe for crockpot directions!
Cream Cheese Chicken Chili
3 chicken breaks, roasted and cut into small pieces
4 cups chicken broth
1 cup milk
8 oz cream cheese
1 bag frozen corn
1 can Rotel tomatoes
1 can black beans, drained and rinsed
1 package Ranch powder
1 tsp Cumin
1 tsp Chili powder
1 tsp Onion powder
1 tsp Garlic powder
Salt to taste
Combine all ingredients except the cream cheese and bring to a boil.
Stir in the cream cheese and continue to stir until cheese has melted and is smooth.
Taste to adjust seasonings and serve over rice or alongside your favorite cornbread!
Adapted from Unoriginal Mom