Crockpot Chicken Chili

As I have said before, I love easy, peasy, cheapy recipes...here is another!

Here's what you need:
1 can black beans
1 can corn
1 can Rotel tomatoes (I use 2 cans and the kind with green chilis)
1 package Hidden Valley dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese (I use light or fat free)
3 chicken breasts (I use 3...or more! I like lots of meat in my soup :)

Drain and rinse black beans. Place chicken at bottom of pot, then add corn (undrained), rotel (undrained), and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

You can add more chili powder and even hot sauce if you like it spicy but I thought it had great flavor without adding anything extra (plus I don't care for spicy food) I plan to add in some pinto beans too the next time I make it.

Enjoy!