Sassy Mama: Chicken Enchilada Chili

Sassy Mama is cooking up some chicken enchilada chili during News 9 at 4 p.m. Wednesday.

Ingredients:

1. 3 boneless skinless chicken breast
2. 4 cup chicken stock
3. 1 onion diced
4. 1 can black beans, drained
5. 1 can great northern beans, drained
6. 1 (8 ounce) block cream cheese, cubed
7. 1 tablespoon chili seasoning
8. 2 tablespoons Ranch dressing mix
9. 1 can diced tomatoes with green chilies
10. 2 cups frozen corn
11. 1 teaspoon cumin
12. 1 teaspoon salt & pepper
13. ½ large block Velveeta, cubed
14. Extra mix-ins: diced jalapeno, chopped cilantro

Directions:

1. Place the chicken breasts in the bottom of a slow cooker.
2. Add the onion, beans, cream cheese, seasonings, corn and tomatoes.
3. Pour the chicken stock all over the ingredients and cover with the lid. Cook on HIGH for 3 hours.
4. Thirty minutes before serving, add the cubes of Velveeta and stir till melted into the soup.
5. If the soup is too thin, stir in a tablespoon of masa to thicken.
6. Serve with tortilla chips and a sprinkle of cilantro or jalapeno for a little kick.