Soup season is here! I love a warm, hearty bowl of soup this time of year. It’s just so comforting on a cold, dreary fall day. Unfortunately, my husband isn’t much of a soup person. He’s a man’s man and would rather have meat and potatoes, so it’s not very often I pull my soup pot out of the cupboard.
However, I came across this chili recipe with a twist and just had to give it a try. Without even being probed, my husband told me how good it was! It was a win for the whole family -- and so easy for this busy momma to toss in the crockpot and forget about it until time to eat! You’re going to want to save this one.
Recipe from YummyHealthyEasy.com
Ingredients:
2 large chicken breasts
1 can black beans, drained and rinsed
1 can corn, undrained
1 10-oz can Rotel tomatoes with green chilis, undrained
1 package ranch dressing mix/seasoning
1 tbsp chili powder
1 tsp cumin
1 tsp onion powder
½ cup water
1 8-oz package of cream cheese
Instructions:
Place two chicken breasts in the bottom of a crockpot and top with the black beans, corn, and Rotel.
Sprinkle the ranch packet on top along with the spices. Pour the water over top and use a large spoon to mix and spread the toppings evenly over the chicken.
Last, add the block of cream cheese to the top. Cook on low for 6-8 hours.
Stir and shred the chicken once finished. Top with shredded cheese, sour cream, and corn chips -- or however you like your chili!
What are your favorite fall soup recipes? Share them with us on social media @daintyjewellsblog!
