Ingredients:
- 2 ½ cups chicken broth
- 1 (15.25 oz) can Southwest corn with poblano and red peppers, drained
- 1 (10 oz) can mild Rotel diced tomatoes and green chilies, undrained
- 1 (1 oz) packet ranch seasoning mix
- 2 cups cooked chicken, shredded
- 1 (15 oz) can white beans, drained and rinsed
- 1 (8 oz) block cream cheese, cubed
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
Instructions:
- In a large pot or Dutch oven, add chicken broth, corn, Rotel tomatoes, ranch seasoning, chicken, and white beans. Stir to combine.
- Bring to a gentle boil over medium heat, then reduce heat to low.
- Add cream cheese cubes and stir occasionally until melted and smooth.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until chili thickens.
- Stir in shredded cheddar cheese until melted.
- Season with salt and pepper to taste. Serve warm.
Serving Suggestions
Serve with crusty bread, tortilla chips, or a side salad.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Optional Add-Ins
- Cooked bacon crumbles
- Diced jalapeños for extra heat
- Black beans or pinto beans for a heartier chili