Creamy Chicken Chili

As a full-time, working mom of 3 we stay BUSY.  During spring and summer, when baseball is in full swing, it is not uncommon for us us to have 1-2 things every night of the week!  Luckily this time of year things slow down, but we still have a night or two a week that have activities. On those nights, I like to try and find something quick to put together for dinner.

It's important to me that even if we sit down at different times or have a lot going on, we still have 'dinner.'  I try to avoid doing too many premade meals or fast things that we just heat in the microwave. Those nights certainly happen, but if I can cook a warm meal I feel much better about it.  It also means I get more control in what goes into it and the types of food my family is eating. 

One of my go to quick meals this time of year is my Creamy Chicken Chili.  This is a quick dump meal for the crock-pot.  You could also easily adapt for the Instant Pot.  I also really like making this for friends and family that need a hot meal post baby or surgery.

Enjoy!

Creamy Chicken Chili

Ingredients:

1 can black beans, drained and rinsed

1 can corn, undrained

1 can Rotel, undrained

1 onion, diced

2 cloves garlic, finely diced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

1/2 teaspoon cayenne powder

salt and pepper, to taste

1 boneless, skinless chicken breasts

8 ounces cream cheese

Instructions:

1.  In crockpot, mix beans, corn, Rotel, onion, garlic and spices.
2.  Nestle chicken breasts in bean and corn mixture

3.  Place cream cheese block on top.

4. Cover and cook on low for 8 hours or high for 4 hours.

5. Shred chicken breast.

6. Stir cream cheese and shredded chicken into mixture until well combined.

7. Scoop up and serve.

Notes:

• Top however you like--we usually top with a bit of shredded cheese and a few shakes of hot sauce
• You could easily make this dairy free, by substituting a non-dairy cream cheese, such as Kite Hill almond milk cream cheese