Simple Crock Pot Chicken Chili

 Some days you just want something easy--something that you can throw together before the day begins and then come home to a finished meal. This chicken chili is just what you want! It's creamy, delicious, easy to make, and it can use any left over vegetables you may have lying around.

I know it's summer right now, and really hot out, but hey! Who cares? Soup is good....

This is made creamy by a block of cream cheese that just bakes on top until the end of the cooking period. When you go to stir the soup at the very end, it will just melt into the stock. YUM! It doesn't curdle, but provides an easy, smooth sauce that will feel a lot better on your digestive system than normal tomato-based chili (unless of course you are lactose-intolerant!).




Ingredients:

-1 whole chicken--the remains from a previous meal OR 6 cups chicken stock and 2 chicken breasts
-1 can of corn
- 2 cups of black beans (or 1 can)
-2 cups diced tomatoes (or 1 can)
-1 yellow onion, chopped
-a bunch of spring onions, chopped
-1 or 2 chopped bell peppers
-1 jalepeno, seeded and chopped
-1 tsp. paprika
-1 tsp. cumin
-1 1/2 tsp. salt
-8 oz. cream cheese
-shredded cheddar and nacho chips to serve


First things first: I always make soup after I've cooked a whole chicken. This way I get free chicken stock! It's easy. After dinner, toss the chicken carcass (it's great if there's meat still on it, too!) into your crock pot or a pot on the stove, and fill with water until the whole thing is covered. Let simmer overnight, for 6-8 hours. Using a fine-mesh strainer, strain the stock INTO A RECEPTACLE (Not into the sink--as I have accidentally done a few times!). Sift through the carcass and pinch off any meat--being careful to avoid bones.

To make the soup: Add the leftover chicken or chicken breasts to the crock pot. Then dump in all of your chopped vegetables, then the spices and salt. Place the block of cream cheese on the top of the pile, and pour over your stock. Add water to cover about 1 inch over the vegetables. Place on the lid and cook on low for 6-8 hours, high for 3-5 hours. When you get home, inhale the juicy smells, and stir the melty cream cheese into the soup. It will all come together beautifully! If you used chicken breasts, shred them and add them back in.

Serve with a sprinkling of cheddar. This is really good with nacho chips dipped in as well!!