Corn With Cream Cheese Chilis Recipe For Chicken

CHICKEN AND CORN CHILI

Steps:

• Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
• About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
• Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
• Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

CORN WITH CREAM CHEESE & CHILIES

Steps:

• In a medium saucepan, melt the oleo and the cream cheese together.
• Mix well.
• Add the 2 cans of corn and the can of chilies and mix well.
• DO NOT BOIL!
• Cook until hot and then serve.
• Very quick and very good!

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
• Roast for 15-20 minutes, until charred on the outside and tender on the inside.
• In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
• Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
• Enjoy!

CHILI CHEESE CORN

Steps:

• In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.