Creamy Southwest Chicken Chili

I found a recipe for "Slow cooker cream cheese chili" that I thought looked really good. Per my usual, I changed it up a little bit but kept it pretty similar. Instead of mixing the ingredients and then dumping them into the Crock pot, I just like the dump method. One less step to take and dish to clean.

So, get a can of Rotel, black beans and corn. Then add a packet of ranch mix, chili powder, onion powder and cumin. Add in a clove of garlic... 2 if you have small cloves. Then a room temperature block of cream cheese. I usually use low fat to cut out the extra calories, but all I had was regular. Ooooooh well.

I started off using a rotisserie chicken that I got at the store and shredding it myself. They were on sale and they tend to be more flavorful and juicier than using frozen chicken that the original recipe called for. This also cuts down on the cooking time since the ingredients just have to come together rather than cook the raw chicken. 

Then just dump it all in on top of the chicken.

Let it all cook for about 4 hours on low and mix the cream cheese in.  

I served it with a bit of grated cheddar cheese on top but you could add whatever you want: sour cream, chives, bacon bits... whatevs.

Ingredients:

2 cups cooked, shredded chicken

1 can Rotel, NOT drained

1 can black beans, drained and rinsed

1 can corn, NOT drained
1/2 tsp. cumin
1 tsp chili powder (add more of less depending on the spice level you want)
1 tsp onion powder
1 packet dry Ranch seasoning mix
1 clove garlic, chopped or whole... whatever you want.
1 8oz block cream cheese

Put everything into the slow cooker bowl in the order listed (I don't think it REALLY matters just so long as the seasonings are on top). Top it all with the cream cheese. Let it cook on LOW for about 4 hours. Mix in the cream cheese. Serve with whatever toppings you want.