One of my favorite lunches during the fall!!
Chicken Chili!
2 pounds of chicken breast
2 cans Rotel (undrained)
2 cans Corn (undrained)
2 cans pinto beans (drained & rinsed)
2 cans black beans (drained & rinsed)
1 large onion
2 cups or chicken broth
2 tbsp of chili powder
1 tbsp of cumin
2 tsp of salt
1 tsp of pepper
2 packets of ranch seasoning
16 ounces of cream cheese (2 bricks)
Put it all in a crock pot on high for 4 hours or low for 8! I shred my chicken when it’s done and add it back in.
