Cook up a batch of this creamy, cheesy chili. Easy to make and ideal for game day parties, autumn dinners and lazy weekend meals, this simple recipe can be prepped in less than 10 minutes, then set aside where it will simmer until it’s time to serve dinner. Enjoy with corn chips for dipping, or serve on top of white rice for a filling dish that everyone will love.
Place the chicken breast, salsa, broth, taco seasoning, jalapeno, corn and beans in a 5-6 quart slow cooker. Cover and cook on high for 3-4 hours, or on low for 5-7 hours. Remove the chicken breasts from the slow cooker, shred with two forks. Return shredded meat to slow cooker. Stir in cream cheese and cheddar cheese. Cover and cook for an additional 15-30 minutes, until the cheese is melted and the chili is warm. Serve topped with sour cream and cilantro, if desired.