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Lots of snow here today and I wanted something warm and comforting so I
came up with this. It was fantastic. It doesn't taste like a
traditional chili but it was creamy and had a bit of a kick. Perfect for
a cold snowy night.

Blizzard Chicken Chili

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 large (1 cup) onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1 can Rotel Tomatoes and Chilies, drained well
1/4 bag frozen corn
2 teaspoons finely chopped fresh garlic
1 pkg. dry Ranch dressing mix
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cilantro leaves
1/2 tsp. dried oregano leaves
1/2 tsp. pepper
4 cups reduced sodium chicken broth
1 8-oz pkg. cream cheese
1 c. Cheddar Jack cheese

Soak chicken in buttermilk overnight, drain it and rinse and chop into
bite size pieces. Chop onion. Drain and rinse beans. Drain liquid off
Rotel. Combine all the ingredients in a crockpot except for the cream
cheese and cheddar. Cook on low for 6 hours or high for 4 hours until
chicken is cooked through and the onion is tender. Turn to high and add
cream cheese a little at a time until it is melted through. Add cheddar a
little bit at a time, stirring until it melts. Serve over rice or with
corn bread and a salad.


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