This recipe was made during my lunch break one day (since it goes in the Crockpot) so, no fancy cast of characters picture. Sorry. I know, it's disappointing. ;-) But nonetheless, this dish is delicious, so here we go!
3 frozen chicken breasts (no skin, fat trimmed)
6 oz. Neufchatel Cheese (1/3 less fat cream cheese)
1 can Gold & White corn (drained)
1 can pinto or black beans (drained)
1 can mild Rotel (partially drained)
1/2 medium sweet or yellow onion
What's nice about this recipe is that there is hardly any prep time at all! Makes for an easy week night dinner.
Cut the frozen or semi-frozen breasts into chunks and dice up the onion. Set aside. Combine the rest of the ingredients just until incorporated. It helps to cut the cream cheese in chunks as you are mixing it together. Season the chicken to your liking, and add it to the mixture. I used a combination of cumin, chili powder, Lawry's, garlic salt, kosher salt and black pepper. Just be sure you don't get it too spicy, because you will have some heat from the Rotel.
(Originally I used regular Rotel, and I'm a wuss, so with the added seasonings it was a little on the spicy side. Next time I'll be using mild Rotel.)
Turn the Crockpot to medium/medium-high and let it hang out for 4-5 hours. I put mine on at 12:30 and turned the Crockpot off at 5.
A few tips: It turns out pretty soupy because of the Rotel and cream cheese, so if you are wanting to serve this in tortilla's you might cut back on those two. However, if you add in the rest of the cream cheese, which is just 2 more oz., you could have a lovely soup. (Maybe even some more Rotel if you like things tomatoey and spicy!)
I served it over jasmine rice, and it was very good, but could have used just a little extra juice to soak into the rice. So, I will be adding the rest of the block of cream cheese into my next batch.
This is a really versatile recipe, so get creative. If you like it hot, add in some jalapenos or chilis. (Not my cup of tea, but you go right ahead!)
Also, if you aren't starving like I was, take the time to shred the chicken while it's in the Crockpot. It will make the dish go further. Although, this recipe was PLENTY for 3 people, and we had leftovers.
One last thing: To thicken up the mixture before serving, turn off the Crockpot and let it sit for about 30 minutes. It helps to thicken the sauce, and gives you a chance to get everything ready.
Info from Sparkpeople.com
-Jenn (With 2 N's)