A super easy recipe of White Chicken Chili to start and leave to cook and enjoy! This recipe is a very cost efficient recipe which is great when you are a student on a budget when it comes to home cooked meals. Its a breeze to change up this recipe and put your own twist on it, the leftovers are also great for a quick and easy meal on another day.Â
Recipe:
2 chicken breasts, thawed and trimmed of fat
1 ounce taco seasoning , 1 packet or 2-3 tablespoon
1 ounce ranch seasoning mix , 1 packet
15 ounces canned black beans, undrained
15 ounces canned corn, undrained
10 ounces canned Rotel tomatoes with green chiles, undrained
8 ounces cream cheese
Steps:
- Place chicken on the bottom of a Crock Pot and cover with the remaining ingredients. The cream cheese goes on the very top. *(See the notes section for stove top directions with rotisserie chicken).
- Cook chili on LOW for 6-8 hours or HIGH for 3-4 hours.
- When the chili is done, remove the chicken breasts and shred. Stir the chili together to mix the cream cheese and then add the shredded chicken.
- Top with desired toppings like tortilla strips, shredded cheese, avocados, lime juice, and cilantro.
