Chicken Taco Rice Chili

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1 packet taco seasoning (or to taste)
• 1 cup salsa (use your favorite variety; quantity to taste)
• 2 cup bone broth (can substitute with chicken broth for a lighter flavor)
• 14.5 oz diced tomatoes (one standard can, undrained)
• 15 oz black beans (one can, drained)
• 15 oz pinto beans (one can, drained)
• 8.8 oz Ben's Ready Rice (one pouch, any flavor; microwaved before adding)
• 8 oz cream cheese (one full block)
• plain Greek yogurt (for topping; used as a sour cream substitute)
• tortilla chips (for serving)

Steps

1. 1

   Place two chicken breasts into the bottom of a crock pot.

2. 2

   Season the chicken generously with taco seasoning.

3. 3

   Pour salsa over the chicken, using as much as you prefer.

4. 4

   Add the bone broth (or chicken broth) to the crock pot.

5. 5

   Add the diced tomatoes (with their juices) and the drained black beans and pinto beans.

6. 6

   Cover the crock pot and cook on high for 3-4 hours or low for 6-8 hours until the chicken is fully cooked and tender.

7. 7

   Once cooked, remove the chicken from the crock pot, shred it using two forks, and add it back into the pot.

8. 8

   Microwave the pouch of Ben's Ready Rice according to the package instructions, then add the cooked rice to the crock pot.

9. 9

   Add the full block of cream cheese to the mixture.

10. 10

    Cover and cook for an additional 30 minutes until the cream cheese is fully melted.

11. 11

    Stir everything together until the cream cheese is fully incorporated and the sauce is creamy.

12. 12

    Serve in bowls topped with a dollop of plain Greek yogurt and tortilla chips on the side.

Notes

This recipe is excellent for meal prep as it reheats well for lunch the next day. You can customize the heat level by choosing mild, medium, or hot salsa and taco seasoning.

Nutrition per serving

• slow-cooker
• crock pot
• main dish
• chicken
• creamy
• meal prep
• easy dinner