Cream Cheese Chili

 Alright so we are on day 2 of 31 days of Yumminess. I am beyond excited for this month. I get to share all my favorite recipes with you guys and I can't wait to get started. So now that you now how to start saving on those groceries, it is time to start meal planning and making things homemade. Meal planning is a HUGE way to save money. When you have a plan, then you don't buy things you won't be using. I meal plan for  a month at a time, but you could try a week to start out. I plan on doing a full post on meal planning this month, so be on the look out for that one. I am hoping that by doing the 31 days of yuminess, it will help you all to not only see how we are making it work in this economy, but hopefully make meal planning a little easier for you. All the recipes I will be using this month are simple and require basic ingredients found in your pantry.

So now are you ready to start cooking today? Alright let's get to it. I found this recipe over at Six Sister's Stuff. I changed it a bit and came up with this yummy Cream Cheese Chili recipe. It is so gooooood!

Here's how to make it:

Slow Cooker Cream Cheese Chili Recipe:

(based on Six Sister's Stuff Recipe)

1 can black beans, drained & rinsed
1 can corn, undrained

1 can kidney beans

1 can pinto beans
1 can tomatoes
1 pkg. ranch dressing
1 Tbl. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders, frozen

Shredded Cheddar cheese for topping

Place chicken in bottom of slow cooker. Combine beans, corn, tomatoes, ranch seasoning, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 5-6 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.

* Top with Cheese and sour cream. 

I like to serve mine with Homemade Fried Tortilla Chips.

Print Recipe HERE

XO Danielle