Crock Pot Jalapeno Popper White Chicken Chili
Author: 
Serves: 5 servings (about 1½ cups each)
 
Ingredients
  • 2 Tbsp butter
  • 1 onion, diced
  • 5 jalapeno peppers diced, seeds removed
  • 4 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14 oz) can no salt added corn, undrained
  • 1 (10 oz) can Rotel (diced tomatoes and green chiles), undrained
  • 1 (1 oz) pkg ranch dressing mix
  • ¼ tsp crushed red pepper flakes
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 lb boneless, skinless chicken breasts
  • 1 (8 oz) package light cream cheese
Instructions
  1. Heat a nonstick pan over medium heat and melt butter. Once melted, add the onion and jalapenos; cook until tender, about 5 minutes. Add the garlic and saute 30-60 seconds or until fragrant; transfer to the crock pot.
  2. To the crock pot, add the beans, corn, Rotel, ranch mix, crushed red pepper, cumin, chili powder, and onion powder; stir. Add the chicken and gently mix to submerge the chicken into the crock pot contents. Add the cream cheese to the crock pot; do not stir.
  3. Cover crock pot and set to low. Cook for 6-8 hours. Remove chicken using tongs or a slotted spoon and shred between 2 forks. Return chicken to crock pot and mix until cream cheese is fully incorporated. Serve hot.
Notes
Recipe from and submitted by Jennifer of Show Me the Yummy
Nutrition Information
Serving size: 1½ cups Calories: 424 Fat: 16.8 Carbohydrates: 36.8 Sugar: 8.8 Sodium: 913 Fiber: 6.8 Protein: 22.8 Cholesterol: 88
Recipe by Prevention RD at https://preventionrd.com/6th-annual-chili-contest-entry-6-crock-pot-jalapeno-popper-white-chicken-chili/