Many people asked about the White Chicken Chili that we sold today at the Soup Sale (more about the Soup Sale will be posted shortly, but a quick THANK YOU to all who cooked, donated, purchased, and helped to make it SUCCESSFUL). Mrs. Terri McElveen gave me permission to share her recipe - but she reserved the right to call DIBS on it again for next years sale :) Ingredients 1 can black beans, rinsed and drained 1 can corn, undrained 1 can RoTel, undrained 2 chicken breasts 1 pkg ranch dressing mix 1 tsp cumin 1 tbsp chili powder 1 tsp onion powder 1 (8 oz) pkg light cream cheese Directions Drain and rinse black beans. Place chicken at the bottom of the crock pot, and pour the whole can of corn, Rotel and rinsed/drained black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve. Serving Size: 6 Servings Number of Servings: 6
Posted on: Sun, 23 Nov 2014 00:53:12 +0000