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If there’s one recipe I love and one comfort food I turn to, it’s a nice hot bowl of chili. I remember growing up my dad would always make a huge silver pot full of his infamous chili. His chili was the kind of chili that set your mouth on fire, immediately cleared your sinuses and made you drink a couple glasses of milk! It’s literally the best chili I’ve ever had in my life. It’s the spice that I love the most and I’ve been trying without success for a long time to replicate it. My dad isn’t the kind of cook to write down a recipe, though, so it’s proven to be quite difficult!
I didn’t get there with this recipe, either, but this creamy chicken chili is all kinds of delicious. We’re getting some warmer weather here in Wisconsin, but these 35 degree highs are probably still pretty cold to you southern folk. Me on the other hand? I opened my sun roof on my way home from Walmart when I went out to grab these ingredients! True story!
“Warmer” weather or not, though, just ask Cory. It could be 80 degrees outside and I’d be craving a warm bowl of chili. That’s what air conditioning is for, right?
1. 2-10oz cans RO*TEL® Original Diced Tomatoes & Green Chilies
2. 1 can black beans
3. 1 package of dry ranch dip mix
4. 1 can whole kernel corn
5. 1 teaspoon cumin
6. 1 tablespoon chili powder
7. 3 boneless skinless chicken breasts
8. 1 package of cream cheese
9. 1 green pepper, chopped
11. Vegetable oil
12. 4 (or more) Avocados, halved
13. Sour cream, optional
14. Cheddar cheese, optional
1. Spray the interior of your crock-pot using a cooking spray. (This is something I’ve never done until now and it makes all the difference when you go to clean it afterwards!)
2. Placed drained beans and corn into the crock-pot and mix in chili powder, cumin, and ranch packet.
3. Add 1 can of RO*TEL tomatoes (do not drain).
4. Boil chicken breasts for 20min or until cooked throughly, then place into crockpot.
5. Add second can of Ro*tel tomatoes (do not drain) over the chicken breasts.
6. Cook on high for a total of 4 hours and shred chicken with a fork after about 2 hours of cooking.
7. Before serving, add cream cheese and allow it to melt while stirring it into the chili.
8. Serve chili in a halved and pitted avocado “bowl” and top with cilantro, cheddar cheese, and sour cream if desired.
This recipe also is creamy enough to make a fabulous dip! Grab some dipping tortilla chips and you’re on your way to a delicious appetizer for a Sunday game or for your next get together with friends or family!
Pro Tip: You know that big bunch of cilantro you just bought? Chop the rest of it up, divide it out into an ice cube tray, fill with oil, and then place in the freezer! This way, the next time you whip up a recipe that requires some cilantro you can toss in a melted cube or two and you’ll be good to go!
Simple, delicious, and it sure beats the added carbs a bread bowl can provide. I love that this recipe combines both canned ingredients (that we almost always have on hand) in addition to some fresh produce items that I typically shop for weekly! It makes a great “throw it all together” kind of a meal and soup recipes keep me fed for lunches at work all week long– those are the best kind of recipes if you ask me!
Find more recipes like this here: Yes You Can Recipes
What fun spin do you add to your chili recipe?