I hope you’re having a great start to your week! Here in Cincinnati we’re experiencing an Indian Summer this week and I am loving it! I am so not a fan of the cold weather, so an Indian Summer is more than welcomed by me. I wish it could stay high 70s all year round.
One thing I don’t mind about cold weather though are all the different soups. One of my favorites is chili and I love trying different variations to keep it interesting. This past Sunday I fired up the crock pot and made a batch of Cream Cheese Chili. I found the recipe on LoveIt.com and had to add it to Mod City Mag’s LoveIt ‘Mmm Soup’ collection. The original recipe came from a blog called Rita’s Recipes, but I made a few modifications. This was a huge hit, there wasn’t a drop left! Here is the modified recipe I used…
Cream Cheese Chili
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8-oz pkg. cream cheese
1 package Uncle Ben’s Ready Rice (I used original, but you can use brown, too)
Put the chicken in the crock pot and top with the tomatoes, corn, the drained and rinsed black beans, cumin, onion and chili powder. Stir to combine all ingredients and top with the cream cheese. Cook on high for 3-4 hours stirring occasionally to mix in the cream cheese. Shred the chicken and stir in rice (I cooked the rice in the microwave for 90 seconds before adding it to the chili) just before serving.
What is your favorite way to make chili?