Our Cub Scout pack was having a chili contest recently and I wanted to do something different. I make an ok chili, but it's nothing to write home about. So I knew I wanted to try something new. And I thought a white chili sounded good. After scouring the internet and asking friends, I finally found a recipe I wanted to try, the adapted it to my family's tastes. It was a huge hit! It received second place in the contest (next to an amazing red chili recipe that went on to win the district-wide chili contest) and several people have since asked me for the recipe. I made it again last night (it's truly the easiest thing EVER, which is right up my alley) and I'm about to have a bowl for lunch. Enjoy!
White Chicken Cream Cheese Chili
1 can beans (original recipe called for black, but I use white and they blend in so the kids don't even know they're there)
1 can corn
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder (more or less depending on how spicy your family likes it)
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts
Everything goes in a crock pot. No actual cooking necessary!
Drain and rinse beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained if you want a soupier chili, drain if you want a stew-like chili), rotel, and beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
Cover with lid and cook on low for 6-8 hours.
Stir cream cheese into chili. Use 2 forks to shred chicken.
Stir together and serve