Cooking Thursday

It's winter in Michigan!  That means soup and chili is a regular on our menu.  We like white chicken chili, and I have a few different recipes that I use when I make it.  I made some last week and decided to combine a few recipes to make this batch.  I have to say, I think this was the best!  One of my recipes has black beans and Bob isn't a fan so he enjoyed the Northern beans.  The corn adds a pop of flavor and the cream cheese and ranch seasoning makes such a nice creamy base. You can choose the heat level you like for the Rotel and salsa. I used medium and it had just a little kick.

Crockpot White Chicken Chili

2 chicken breasts, cooked and cubed
3 15.5 ounce cans Great Northern beans, drained and rinsed
1 can Rotel, with liquid
1 can corn with liquid
4 ounce can green chilies with liquid
16 ounce Salsa
2 cups shredded cheddar cheese
1 envelope ranch seasoning
1 teaspoon cumin
8 ounces cream cheese, cubed

Place all ingredients in crock pot and stir to combine. Cook on low for about 4 hours.  Prior to serving, stir again to mix in melted cream cheese and cheddar cheese.
Serve with toppings of choice; tortilla chips, sour cream, additional cheddar cheese...