Stephanie's Chicken Chili
- Number of Servings: 12
Ingredients
4 chicken breasts2 cans black beans2 tbsp Chili powder2 cans Corn2 tbsp Garlic powder2 tsp Onion Powder2 cans Rotel Tomatoes & Green Chiles1 cup frozen diced onion2 Cups Chicken Broth1 tsp Black Pepper2 packages Ranch seasoning mix (dry)1/2 tsp ground red pepper2 tsp cumin2 Packages Cream Cheese (8 oz each)
In crockpot combine frozen diced onion, black beans, corn, rotel tomatoes, ranch mix, cumin, chili powder, onion powder, ground red pepper, ground black pepper, garlic powder & chicken broth.
Cut chicken breasts in half and add to the mixture.
Spoon the cream cheese over the top of the mixture and cover with a lid. Cook on low heat 5-7 hours or until the chicken shreds easily with a fork.
When chicken is done, remove from crock pot and shred with 2 forks. Return chicken to the crockpot and stir well until all the cream cheese lumps have dissolved.
Serving Size: Makes 10-12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MRSHULGAN88.
Cut chicken breasts in half and add to the mixture.
Spoon the cream cheese over the top of the mixture and cover with a lid. Cook on low heat 5-7 hours or until the chicken shreds easily with a fork.
When chicken is done, remove from crock pot and shred with 2 forks. Return chicken to the crockpot and stir well until all the cream cheese lumps have dissolved.
Serving Size: Makes 10-12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MRSHULGAN88.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 15.9 g
- Cholesterol: 63.8 mg
- Sodium: 723.5 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.7 g
- Protein: 17.0 g
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