In these uncertain times, I find myself looking for recipes that are easy and don’t contain ingredients that are getting hard to find. When I made this the other night all of the things I needed were already in my pantry or freezer. This recipe can be made really quick in one pot or you can use a crockpot and let it cook all day. Serve this with some chips and cheese on top to complete the meal. So versatile and easy which is what makes it one of my favorites.
Cajun Chicken Chili
Yield = 8 servings
- 4 Chicken breast
- 1 can mild Rotel tomatoes
- 1 can black beans (drained and rinsed)
- 2 cups frozen corn
- 1 cup of water
- 1 8 oz. block of cream cheese
- 2 TBS Ranch Dressing Mix (or 1 pack)
- 1 TBS Simply Maurie Kay Cajun Seasoning
- 1 tsp Cumin (optional)
For a quick meal, coat the bottom of a medium stockpot (with a lid) with canola oil. Cut up defrosted chicken breast and brown in the oil. Add the rest of the ingredients and cook over medium heat for 20 minutes or until the chicken is done. Stir occasionally to mix the cream cheese with the ingredients. Serve with chips, cheese, avocado, and sour cream.
If you have all day, place the ingredients in a crockpot and cook on low heat for 6 hours. The chicken will be easy to shred and the taste is still wonderful.