Ranch Chicken Chili

Gina Ledwith, Holistically Well

1 pound chicken thighs

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can white beans, drained and rinsed

1 medium onion, finely chopped

1 cup frozen corn

1 (10 ounce) can diced tomatoes with green chilies

1 – 1 1/2 tsp of Wildtree Spicy Carne Assad seasoning

1 bag Wildtree Creamy Ranch Dressing & Dip Mix

1/4 cup cilantro, chopped

1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions

1 (8 ounce) package Neufchatel cheese


Method of Preparation 
Place the chicken breasts in the bottom of the slow cooker. Top with black beans, white beans, chopped onion, corn, diced tomatoes with green chilies, Chipotle Lime Rub, Creamy Ranch Dressing & Dip Mix, and chopped cilantro. Pour the prepared Chicken Bouillon Soup Base over the ingredients and place the Neufchatel cheese in the center of the slow cooker. Cover and cook for 5 hours, stir in the cheese, and cook for 1 final hour. Remove the chicken, shred using two forks, and return to the slow cooker. Mix the chili and serve over rice or with crusty bread.

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