This is our go-to dinner recipe for a crowd because it's made in a crock-pot and there's very little prep involved. I've yet to make this and have anyone not clean their bowl! It's perfectly scrumptious and has a ton of flavor depth, with tender chicken, crunchy corn, and a creamy sauce and I like to eat a bowl of this chili with a tortilla to sop up every last bit. There's a little kick of cayenne pepper in it, but that can be altered depending on your own spice tolerance. I can't remember where I got this recipe, as I started making this when I was in college, but it's morphed and evolved in the last decade into what I make now. I've had many many people ask me for this recipe, so I suppose it's high time I share it on the blog!
Servings: 6-8
Prep Time: 10 min
Total Time: 6 hrs 10 min
INGREDIENTS:
1 rotisserie chicken
2 8oz packages of cream cheese
3 cups chicken broth
1 10 oz can of cream of chicken soup
1 16 oz can great northern beans, drained
1 8 oz can corn, drained
1/2 an onion, diced
2 cloves of garlic, minced or grated
2 Tbsp cayenne pepper
2 Tbsp paprika
1/2 Tbsp ground ginger
1/2 Tbsp black pepper
1/2 Tbsp salt
2 cups shredded pepper jack cheese
1/2 cup chopped cilantro
DIRECTIONS:
Take all the meat off the rotisserie chicken, chop or shred it into small pieces, and place it in a crock pot along with the cream cheese, chicken broth, cream of chicken, great northern beans, corn, onion, garlic, and spices.
Cover crock pot and set it to cook - I usually set it for 6 hrs, but it can cook faster or slower depending on your time frame. Just make sure to stir every hour or so.
An hour before serving, reduce heat to warm and mix in the cheese and cilantro. If the chili seems too thick, you can add more chicken broth.
Serve with desired fixins! We like to add a dollop of sour cream, hot sauce, and sliced avocado!
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