2 chicken breasts
1 can black beans
1 can corn, undrained (look at my notes below)
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
Top with Tortilla chips and cheese!
*Note: I don't actually use canned corn. I use frozen corn. I find that the canned corn and juices give it too much of a sweet flavor. So I add in some corn and then add a bit of water.
**I have also found that there needs to be some liquid added after it's done cooking. I just add water to get it to the desired consistency.