If you’re visiting from Pinterest, welcome! Thanks for stopping by. I’m so happy you’re here. This continues to be one of our family’s favorite go-to meals, especially in the cooler months. If you’re in the market for more yummy meals, check out these other comfort recipes:
Let me tell you something.
Cream cheese chicken chili has taken over our house. I found the original recipe on Pinterest, thought it sounded yummy, and decided to give it a shot because I had most of the ingredients on hand (as will you, I’d gamble). I first made a big batch of this crock pot meal last Sunday, and I’ve made it three more times since then. Why? Because Dave loves it. I love it. His family came to visit, tried it, and loved it, so I sent some home with them. I have made four huge batches in one week because this stuff is such a hit.
And it’s easy; read: crockpot meal. But wait! The secret gets better…
… come closer …
… it’s dirt cheap.
Like, unbelievable inexpensive to make. So I’ve tweaked some of the measurements and the recipe below will feed four average* people. I can promise you that this will be made many, many more times, especially as we venture into the Fall season.
- 4 frozen chicken breasts
- 2 cans of Rotel tomatoes (original)
- 2 cans of corn, undrained
- 2 cans of black beans, drained and rinsed
- 2 packages of Ranch dressing mix
- 1 Tsp of chili powder
- 1 Tsp of cumin
- (Optional) 1 tsp of onion powder (I didn’t have any so I used garlic powder instead, you know, just for fun, and it turned out great!)
- 2 8 oz. packages of cream cheese (here’s where the off-brand stuff works just fine)
- Optional (but highly recommended): cilantro, sour cream, and avocado for topping
What to Do:
- Throw chicken breasts, Rotel, corn, black beans, Ranch dressing mix, chili powder, and cumin into the crockpot and cook on high for about 4 hours (can also cook on low for about 6-7 hours).
- If you’re home, stir occasionally. If not, carpe diem and don’t worry, it’ll be fine.
- 30 min. before you’re ready to eat, take the chicken out of the crockpot and shred it into bite-sized pieces with two forks. Put chicken back in the crockpot.
- Then, put the cream cheese in and stir it for a few minutes, encouraging its break-down.
- Replace the lid and let hang out for the remaining half hour.
- Stir a little more to ensure the cream cheese has melted.
- Serve and enjoy! And might I suggest pairing this hearty soup with Martha’s over-the-moon bread? Because that’s what we used instead of spoons and my, oh my, is it a foretaste of Heaven. Get it.
*Average = not David Spears and I’m 99.9% sure you’d be left with zero leftovers for lunch the next day (or breakfast, like my sister-in-law tried). I triple the original batch and we eat off of it all week at work.
What about you? What’s your favorite fast and cheap meal? Any Fall dish favorites? Dish below 😉
Follow along, won’t you?