It's the first day of August. Can you believe it? It feels as if we were just celebrating the winter holidays and now summer is almost over. Before we know it we'll be surrounded by a burst of pumpkin everything, brown boots, bonfires, and falling leaves. The adage that time goes faster as you get older is becoming more apparent to me than ever. And I'm only in my mid-20's. It really makes you stop and think about making the most of each day and not wishing them away.
Even though it is August, this past week has felt like fall in central Indiana. And because of that I am breaking out the crock pot and making some hearty meals that hopefully I can add to my meal planning list for the fall and for the busy winter season. Tonight white chicken chili and corn bread is on the menu. I have been told that this recipe is an excellent and I have been anxious to try it out.
White Chicken Chili
1 pound boneless skinless chicken breasts
Salt and pepper to taste
1 packet Ranch seasoning mix
1 tbsp. onion powder
1 tsp. chili powder
1 tsp. cumin
1 can Rotel, undrained
1 can corn, undrained
1 8oz. package cream cheese
Layer all ingredients in your crock pot in the order that they are listed. Cook for 5-6 hours on low or until the chicken reaches an internal temperature of 165 degrees F. My crock pot cooks extremely hot so I usually err on the side of caution and put frozen chicken in and added extra broth if necessary to combat against dry chicken.
After the chicken has cooked, shred it and the mix all of the ingredients together.
Top with shredded cheese, sour cream, some fresh cilantro, a wedge of lime, or any of your favorite taco toppings. Serve with tortillas, tortilla chips, rice, or beans. We're having this with some good, ol' fashioned, Jiffy cornbread.
Next time around I will probably also added in some canned white beans to beef it up a bit.
We enjoyed this meal so much that is will definitely make it into our fall/winter meal rotation!