115.25 ouncecan of black beans, drained and rinsed
115.25 ouncecan of corn, drained
110 ouncecan of rotel tomatoes, NOT drained
11 ouncepackage of Hidden Valley Ranch Seasoning Dry Mix
1tbspchipotle chili powder
1/4tspground red pepper
1/2tspground black pepper
1mediumyellow onion, finely chopped
1 8 ounce package of cream cheese
In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.
In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.
Add your onions to the crock pot and mix well.
Cut your chicken breasts in half and add to the mixture.
Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.