1 can (about 15 oz) of black beans, rinsed and drained
1 can (about 15 oz) of white beans
1 can (about 15 oz) of corn, with liquid
1 can (about 10 oz) of Rotel tomatoes with chilies, with liquid
1 package (about 1 oz) of ranch dressing mix
1 teaspoon of cumin
1 tablespoon of chili powder
1 teaspoon of onion powder
1 package (8 oz) of light cream cheese
2 boneless, skinless chicken breasts
Instructions
Preparation of Ingredients:
Begin by rinsing and draining the black beans. This helps to remove any excess salt and preservatives from the beans.
Open the cans of white beans, corn, and Rotel tomatoes. You do not need to drain the corn and Rotel, as their liquids will contribute to the chili’s flavor and texture.
Layering the Ingredients:
Place the chicken breasts at the bottom of the crockpot. This allows them to cook directly in the heat and soak up the flavors of the ingredients added on top.
Pour the whole cans of corn, Rotel, black beans, and white beans over the chicken. The liquid from the corn and Rotel will help to create a moist environment for the chicken to cook.
Adding Seasonings:
Sprinkle the ranch dressing mix, cumin, chili powder, and onion powder over the beans and corn. These seasonings will meld to create a rich, flavorful base for the chili.
Cooking:
Place the block of cream cheese on top of the layered ingredients. Do not stir it in yet; as the cream cheese warms, it will soften and eventually blend more easily into the chili.
Cover the crockpot with its lid and set to cook on low for 6-8 hours. The slow cooking process is ideal for tenderizing the chicken and allowing the flavors to meld.
Final Steps:
After cooking, stir the softened cream cheese into the mixture until it is well incorporated. The cream cheese adds a creamy texture and tangy flavor to the chili.
Use two forks to shred the cooked chicken right in the crockpot. This can be done by pulling the forks in opposite directions, effectively shredding the meat into bite-sized pieces.
Stir everything together to ensure the chicken is evenly distributed throughout the chili.
Serving:
Serve the chili hot. It pairs wonderfully with a side of cornbread or over rice. Toppings such as sour cream, shredded cheese, or chopped cilantro can be added for extra flavor and presentation.
Additional Tips
If you find the chili too thick, you can add a bit of chicken broth or water to adjust the consistency according to your preference.
This dish is perfect for a cozy family dinner and also stores well for meal prep, as the flavors continue to develop and improve with time.
