It has been feeling A LOT like fall around here, and not only do we love the weather, we love the food that has now become acceptable. Soup, chili, and roast are all "my kind of food," and I would eat them everyday, but I know not everyone wants to come home to a piping hot bowl of chili after working outside in 95 degree weather all day long. So when the end of September rolls around I start looking to add new recipes to my fall menu.
I pinned THIS and found that the directions on the bottom of the pin (that are not complete) are not the directions on the link.
So I crossed my fingers and decided to use a little of both recipes and create my own masterpiece. Luckily, it worked and when testing my new favorite chili, the word BOMB was used.
DISCLAIMER: This recipe is not for someone who has to have exact measurements while cooking.
1-2 lbs chicken breast
1 small yellow onion
1 green pepper
1 packet ranch seasioning
1 tbsp chili powder
1 tbsp cumin
2-3 shakes onion powder
2-3 shakes oregano
1 can rotel
1 can sweet white corn
2 cans great white northern beans
1 block cream cheese (8oz)
Trim chicken breast and boil. When fully cooked, shred. Put chicken, sliced onion and green pepper in the pot and heat to soften onion and pepper. Add in ranch seasoning, chili powder, cumin, onion powder and oregano. Continue to cook and stir. Add rotel (drained), corn (drained) and beans (undrained). Stir in chicken broth (amount depends on how much liquid needed). I added about 1/4 of the box. You can add more later as need. I added a heaping spoonful of diced jalapenos to add heat. Let simmer for 20-30 minutes. Cut cream cheese in small blocks and add to the pot. Continue to stir as the cheese melts. Let simmer until ready to eat. The longer it simmers the better, but it is ready to eat after this.
Add some tortilla chips and/or cornbread and ENJOY!