Ranch Chicken Chili
We love Ranch Chicken Chili straight from the pot on a cold winter’s day. This is one of those easy dump and go soup recipes that’s prepped in mere minutes, friends!
Makes 6 servings
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- ½ cup onion chopped
- 10 ounces diced tomato with chiles such as Rotel
- 12 ounce can black beans rinsed and drained
- .4 ounce packet dry ranch dressing mix
- 1 Tablespoon taco seasoning
- 1 cup corn frozen or canned, drained
- 12 ounces chicken broth
- 8 ounces cream cheese
- Chopped cilantro and lime for garnish optional
Instructions
- In a slow cooker, combine all ingredients except cream cheese, cilantro and lime. Stir to combine.
- Cook over low heat for 6-7 hours or high heat for 4-5 hours, until chicken is cooked through to a temperature of 165 degrees.
- Using tongs, remove the chicken from the slow cooker and cut it into cubes or use two forks to shred it. Add the block of cream cheese and stir. Allow to cook another 30 minutes until the cream cheese is melted, stirring occasionally.
- Ladle into bowl and serve with choice of toppings, including cilantro and lime wedges.
Farm Girl Tips
Petite diced tomatoes can be used in place of the Rotel (green chile) type tomatoes.
Chicken tenders are a quick cooking substitute for whole chicken breasts.
I've tested this recipe with several brands of cream cheese and I find that Philadelphia cream cheese melts best.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 23g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1067mg | Potassium: 819mg | Fiber: 5g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 2mg
