Chicken Chili

After being out in snow and subzero temperatures this weekend, I came down with an unpleasant cold (is there any other kind?). Between the frigid weather and my sore throat, something warm and soft was definitely in order - and chicken chili hit the spot.

The nice thing about this recipe is its flexibility. Most of the ingredients are nonperishable, which means I can keep them on hand until I'm ready for them. It can also be made mild or spicy depending on your choice of ingredients. We use plain diced tomatoes, but using a can that contains chilies will add a zip to your chili.

 It can be made with raw or precooked chicken; simply adjust the cooking time appropriately. For raw chicken, plan to leave your crockpot on for 4-6 hours on high, or 7+ hours on low. For precooked chicken, however, an hour or two is plenty.

Also, if you're one of those people who is picky about leftovers, let me assure you that this chili is absolutely just as good the next day, or even better! The longer it sits, the more the flavors mingle and marry, resulting in leftovers that surpass the original concoction.

Ingredients:
4 chicken breasts, raw or cooked
1 can diced tomatoes
1 can each: black beans, northern beans, and corn
1 8oz package of cream cheese
Dry taco seasoning
Dry ranch dressing mix
Optional: shredded cheddar cheese

Place the chicken in the crockpot and dump the can of tomatoes on top. Drain the excess fluid out of the beans and corn, then add to the crockpot. If using precooked chicken, add the cream cheese; if using raw chicken, wait till later. Add about half a package each of the taco seasoning and ranch mix. Stir everything together. For raw chicken, cook as directed above, and add cream cheese to the last hour of cooking. For precooked chicken, let all ingredients simmer about an hour. When ready to serve, stir thoroughly and garnish with shredded cheddar cheese on top. Enjoy!