Creamy Chicken Chili (Print Version)
# Ingredients:
01 -
1 cup sharp cheddar, shredded.
02 -
8 slices cooked bacon, crumbled.
03 -
2 teaspoons ground cumin.
04 -
2 pounds skinless, boneless chicken breasts.
05 -
3 cups broth from chicken.
06 -
1 can (8 oz) chopped green chiles.
07 -
¼ cup tomato sauce (like El Pato or a plain option).
08 -
2 teaspoons chili powder.
09 -
1 can (15 oz) pinto beans, rinsed and drained.
10 -
Salt and pepper for seasoning.
11 -
2 packs ranch mix for seasoning.
12 -
1 can (14 oz) diced tomatoes, fire-roasted.
13 -
1 can (15 oz) sweet corn, already drained.
14 -
1 can (15 oz) black beans, rinsed and drained.
15 -
8 oz cream cheese, softened and cut into cubes.
# Instructions:
01 -
Layer chicken breasts in the bottom of your slow cooker. Toss in everything except the shredded cheddar.
02 -
Set the slow cooker to low for 6–8 hours or high for 4–5 hours. Cook until the chicken is done.
03 -
Pull the chicken out carefully and use two forks to shred it up.
04 -
Put the shredded chicken back into the slow cooker. Stir in cheddar cheese until melted. Add salt and pepper if needed.
05 -
Spoon into bowls and garnish with lime, sour cream, cilantro, or whatever you like!
# Notes:
01 -
Perfect for feeding lots of people or prepping meals ahead of time.
02 -
Adjust spices to make it more or less spicy to match your taste.