Ingredients:
- 2 pounds chicken breast
- 2 cans (10 oz each) Rotel tomatoes (undrained)
- 2 cans (15 oz each) corn (undrained)
- 2 cans (15 oz each) pinto beans (drained and rinsed)
- 2 cans (15 oz each) black beans (drained and rinsed)
- 1 large onion, diced
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 packets ranch seasoning
- 16 ounces (2 bricks) cream cheese
Q AND A :
Q: What kind of beans are used in the Chicken Chili recipe? A: The recipe uses both pinto beans and black beans. Make sure to drain and rinse them before adding to the crockpot.
Q: How should I prepare the cream cheese for the Chicken Chili? A: Cut the cream cheese into smaller blocks to help it melt more evenly when added to the crockpot mixture.
Q: Can I adjust the spiciness of the Chicken Chili? A: Yes, feel free to adjust the amount of chili powder and ranch seasoning to suit your taste preferences. You can also add more black pepper or a dash of hot sauce for extra heat.
Q: How long should I cook the Chicken Chili in the crockpot? A: Cook on high for 4 hours or on low for 8 hours to allow the flavors to develop and the chicken to become tender enough to shred.
Q: What are some suggested toppings for serving the Chicken Chili? A: You can top your chicken chili with shredded cheese, sour cream, diced avocado, or fresh cilantro for added flavor and texture.
Q: Can I make the Chicken Chili thicker? A: Yes, if you prefer a thicker chili, you can mash some of the beans before adding them to the crockpot mixture. This will help thicken the chili as it cooks.
Q: What sides go well with Chicken Chili? A: Chicken Chili pairs well with cornbread, tortilla chips, or even a side salad for a complete meal.
Q: How should I store leftover Chicken Chili? A: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat gently on the stove or in the microwave before serving.
Q: Can I use other types of beans in this recipe? A: Absolutely! You can customize the chili by using your favorite beans such as kidney beans, cannellini beans, or even chickpeas.
Q: Is this Chicken Chili recipe spicy? A: The level of spiciness can be adjusted based on your preference for chili powder and ranch seasoning. If you prefer a milder chili, reduce the amount of chili powder or use a mild version of ranch seasoning.
Instructions:
- Prepare Ingredients:
- Dice the large onion.
- Drain and rinse the pinto and black beans.
- Assemble in Crockpot:
- Place the chicken breasts at the bottom of your crockpot.
- Add the diced onion, Rotel tomatoes, corn, pinto beans, and black beans on top of the chicken.
- Pour in the chicken broth.
- Season:
- Sprinkle the chili powder, cumin, salt, pepper, and ranch seasoning over the ingredients in the crockpot.
- Add Cream Cheese:
- Cut the cream cheese into smaller blocks for easier melting, and distribute evenly on top of the mixture.
- Cook:
- Cover the crockpot with the lid.
- Cook on high for 4 hours or on low for 8 hours.
- Shred the Chicken:
- Once the cooking time is up, carefully remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the crockpot and stir to combine all the ingredients thoroughly.
- Serve:
- Serve the chicken chili hot.
- Optional: Top with your favorite chili toppings such as shredded cheese, sour cream, diced avocado, or fresh cilantro.
Tips:
- For a thicker chili, you can mash some of the beans before adding them to the crockpot.
- Adjust the seasoning to taste if needed, especially the salt and spices.
- This chili pairs well with cornbread or tortilla chips.
Enjoy your delicious Chicken Chili, perfect for a cozy fall lunch! 😋