Chili-Soup-Stew Recipe Swap

Hey friends! If you know me well, you know that I love a good bowl of soup. I grew up eating Campbell's soup of one kind or another most days at lunch. My mom would mix Campbell's Vegetable Beef soup with a can of Campbell's Chili Beef soup (which they don't make anymore) and it was so delicious on a cold day. These days, you can find me in my own kitchen trying out all sorts of soup recipes.

I was so excited when Leslie posted on her blog that she would be hosting a recipe swap. I immediately commented and said that I would like to participate. Please check out everyone's recipes! Thanks to Jo for sending folks my way from her blog! Be sure to visit Kellyann's blog to see her recipe, too!

Let's not waste anymore time! The most recent soup that I made that was a HUGE hit with our Tuesday night group of young adults is a White Chicken Chili . . . on crack. This recipe scores bonus points because you can make it in a crockpot!!

You will need a 6-8 quart crockpot (slow cooker). I used a liner and it made clean up so easy! I also used pre-cooked shredded chicken from Costco. The original recipe called for raw boneless and skinless chicken breasts. I think you can use either the pre-cooked or the raw chicken and the soup will turn out great.

This pack of Costco chicken is in my
freezer. I didn't use a whole
packet in my soup. 

Here are the ingredients needed:

2 large boneless skinless chicken breasts (or pre-cooked shredded chicken from Costco - I used about a pound and a half)

1 small onion, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 can rotel (or any brand of diced tomatoes and green chilies) - do not drain

2 cups chicken broth (I ended up using 2 1/2 to 3 cups broth)

1 cup chopped bacon - I used pre-cooked bacon pieces in a bag (Great Value Real Bacon Pieces)

1 packet dry ranch dressing mix (I used Hidden Valley)

1 1/2 tsp. cumin (I love cumin!)

1 heaping Tablespoon chili powder

1 package cream cheese (I used Philadelphia brand - 1/3 less fat)

1 cup (or more) shredded cheddar cheese

Instructions:

Put liner in crockpot!

Put chicken in bottom of crockpot.

Add onion, corn, black beans, rotel, chicken broth, cumin, chili powder, dry ranch dressing packet, and bacon. Stir together. Place block of cream cheese on top of everything.

Place lid on crockpot and cook on low for 8 hours.

If you used raw chicken, remove from crockpot and shred with two forks. If you used pre-cooked Costco chicken, you may need to shred some of the larger pieces. Place chicken back in crockpot.

Add cheese to crockpot and stir.

Serve with additional bacon and cheese to go on top. We served with grilled cheese sandwiches which sounds like a lot of cheese in one night . . .but the young adults loved the combo.

Note: I used light cream cheese. When I first took the lid off the crockpot, I didn't think the cream cheese had melted properly and I almost panicked. Once I stirred everything up and added the cheddar, it all melted together perfectly. I think the soup would be even creamier if you used the regular cream cheese.

You can serve with tostito chips. You can garnish with slices of avocado or snippets of cilantro.

Have you ever eaten White Chicken Chili . . .on Crack?

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