Its only been three days, but school is already kicking my butt. Who has time to read 20-30 pages each day? I don’t. I need to figure out a schedule for reading and homework because I want my nights back. Reading about law terms and cases til midnight is not my idea of fun. #thiscantbelife
Anyway, while I was home sick last weekend, I made Cream Cheese Chicken Chili . I was in the mood for soup, but wanted to try something different. The soup turned out soooooo good, so I wanted to share the recipe.
I found the original recipe on Pinterest from the Spokane Dinner Club, but I ended up altering some of the details like the black beans because I hate black beans. I also decided not to use a package of ranch dressing mix because most packets contain MSG. #cantbehavingthat And I also added jalapeños because I was trying to “sweat” out my cold.
Drain and rinse Great Northern beans and pour them into the slow cooker. Pour the cans of corn (undrained) and Rotel into the slow cooker as well. Top with seasonings and McCormick’s mix. Stir together. Place cream cheese on top. (You can add your chicken to the soup now, but I decided to add my later.) After cook for a couple of hours, you will need to stir the cream cheese into the chili.
Stir together and serve.
Enjoy! Hope you like it as much as I did.