Chicken Chili Supreme (Printable Version)
# What You’ll Need:
01 -
2 1/2 cups chicken stock.
02 -
15.25 ounce can southwest corn with peppers, with liquid.
03 -
10 ounce can Rotel diced tomatoes with green chilies, with liquid.
04 -
1 ounce packet of dry ranch seasoning.
05 -
1 tablespoon powdered onion.
06 -
1 tablespoon powder made from dried chilies.
07 -
1 teaspoon sea salt.
08 -
1 teaspoon ground pepper.
09 -
3 average-sized chicken breasts.
10 -
15.25 ounce can black beans, rinsed and strained.
11 -
1 1/4 cups cooked and crumbled bacon bits.
12 -
8 ounces cream cheese, cut into small blocks.
13 -
2 cups grated Colby-jack cheese blend.
14 -
1 1/2 tablespoons fresh cilantro leaves for topping.
# Steps To Make It:
01 -
Use a liner or cooking spray on your crockpot.
02 -
Stir together stock, corn, tomatoes, ranch powder and all spices.
03 -
Add chicken first, followed by beans, liquid mixture, bacon pieces, and cream cheese chunks.
04 -
Let it simmer on high setting for 4 hours or low for 6 hours.
05 -
Take chicken out, pull apart with forks, mix melted cream cheese into the liquid.
06 -
Mix in shredded chicken and grated cheese, top with fresh cilantro.
# Extra Notes:
01 -
Keep the juice from the corn and tomato cans.
02 -
You can pick either temperature setting based on your time needs.
03 -
Best enjoyed right after cooking.