Creamy Chicken Chili with Block Cream Cheese

Serves 6 in about 4 hours. A slow cooker recipe built around tbsp dehydrated onions and corn liquid.

Ingredients

• 3 chicken breasts, skinless/boneless
• 3 tbsp dehydrated onions
• 1 tsp onion powder
• 1 ½ tsp garlic powder
• 1 ½ tsp salt
• 1 tsp pepper
• 1 tsp smoked paprika (or 2 tsp regular)
• 2 tsp cumin
• 2 tbsp chili powder
• 2 tsp mexican oregano, or regular
• 1 (14 oz) can diced tomatoes with chiles
• 1 (15 oz) can black beans, rinsed & drained
• 1 (15 oz) can corn, with liquid
• 1/2-1 cup chicken broth, divided, low sodium
• 1 (8 oz) block cream cheese

Method

1. Tip in the chicken breasts to the slow cooker.
2. Then add all of the spices over the chicken.
3. Tip in the beans, diced tomatoes with chiles (or a can of diced tomatoes and a can of green chiles), the corn with liquid, 1/2 cup of the chicken broth. Mix well, keeping chicken submerged.
4. Tip in the cream cheese on top. You can break it up a bit if you want.
5. Put a lid on and cook on Low for 7-8 hours or High for 3-4 hours.
6. Lift out chicken and shred it using two forks.
7. Mix the soup and then add the chicken back in. Stir in the remaining chicken broth if it is too thick. Then stir, taste and adjust salt if needed.
8. Plate with cilantro, corn chips, avocado, sour cream, jalapeños, or any of your favorite toppings.

More slow cooker ideas are in the slow cooker collection.