On Wednesday, the last day of April, it was cold and raining. It even hailed at one point so I decided to make some yummy Creamy White Chicken Chili. This is a great dish to take and share with friends too!
■ Can of: Rotel, Corn, Great Northern Beans, Light Red Kidney Beans
■ Block of Philadelphia Cream Cheese
■ Block of Monterey Jack Cheese
■ Cooked Chicken (you can use canned, pictured above is some chicken Hubby grilled earlier in the week)
■ Taco Seasoning Packet
■ Ranch Dressing
One: Pour all canned ingredients into pot, liquid and all. Cube chicken and half of cheese. Add to pot along with taco seasoning and 1/4 cup of Ranch. **By using the dressing instead of a packet of dressing mix you won’t need to add water and it will be creamier but you can sub water and dry seasoning here.**
Two: Stir everything and bring to a slow rolling boil. Cut the cream cheese into chunks and place in pot. Turn the heat down to low and melt cream cheese into soup.
Serve with sour cream, the rest of the cheese (shredded or cubed), and tortilla chips.
–》If you enjoy this recipe you might try my Taco Soup Recipe 《–