I love an easy recipe for a busy day! You dump the chicken in, a few cans of veggies and top it with my favorite…. cream cheese! Let the slow cooker do its thang and have a delicious and warm meal ready for the family. I got this recipe down to 190 calories per cup! I was seriously shocked. I did my calculations like five times to make sure they were correct! And then it fills you up too! I could hardly finish the cup! It was so delicious and I loved the perfect blend of spices that made this chili absolutely delish!
Rating: 3 stars Difficulty of Recipe: 1 star
Review: I loved not having to sacrifice on taste and flavor to have such a low calorie soup. This was so amazing with all of the spices and cream cheese in it. I will be making this again!
SLOW COOKER CREAM CHEESE CHICKEN CHILI
It was so delicious and I loved the perfect blend of spices that made this chili absolutely delish!
- 2 chicken breasts can use fresh or frozen
- 1 can Rotel Tomatoes
- 1 can corn kernels do not drain
- 1 can black beans rinsed and drained
- 1 package ranch dressing mix
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 package (8 oz) fat free cream cheese
Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.
Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.
Put ranch seasoning packet, chili powder, onion powder and cumin on top.
Stir to combine and top with block of cream cheese.
Cook on low for 4-6. Stir if you can after about 2-3 hours.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.