Chicken and Corn Chili

Yesterday at church, I was sharing my new favorite Crock-Pot recipe with a few friends, and I thought I'd jot it down here for anyone else that may like it.  It's a hot soup-y type meal, so that may sound strange to be sharing it now on the second day of spring, but I don't care.  It's that good.  And if you don't like to eat comfort foods in March, then just revisit this blog post late October!

I originally came across the recipe here, but I adapted it to what I had in my kitchen at 7:00 the next morning and haven't looked back since!  So here's my version:

2 to 3 (or 4) frozen boneless, skinless chicken breasts
1 16 oz jar salsa (I use On The Border mild)
1 15 oz can of pinto beans (probably any other type of beans would work too)
1 15 oz can of Mexican style corn
1 14.5 oz (I think?) can of diced tomatoes
1 tsp chili powder
1 tsp cumin
1 1/2 tsp garlic powder
Sprinkle sugar (to cut the acidity of the tomatoes)
Salt & Pepper to taste
Few generous shakes of dry ranch dressing mix*

Mix all together in Crock-Pot and cook on low for 8-10 hours.  Give it a healthy stir before serving, shredding chicken with a fork if necessary.

Seriously, that's it!  I've eaten it like a traditional soup/chili in a bowl with cheese and tortilla chips, and I've also used a slotted spoon to scoop onto a tortilla and eat like a soft taco.  Both ways are delicious.  Let me know if you try it!



*A note about the Ranch Dressing Mix: I buy it in this canister because I use it in several recipes and make dressing with it, and this is way more cost effective than buying the individual packets.  I think the canister is $5 or $6 bucks, but it is equivalent to like 20 of those packets which usually cost at least $1.25/each!