This was a recipe that I took to the Chili cook off at my church. It didn't win but I had people ask for it so I know it was a hit just the same. This is my easy version. I revived my Crock pot for this one and I've been using since. Don't know why I every stopped.
1/4 cup of Buffalo wing sauce
2 large boneless breast
1/2 tsp. dried Cilantro
1 can of whole kernel corn, drained
1/2 tsp. garlic powder
1 can white navy beans
diced onion
1 can fire roasted tomatoes
2 cups chicken broth
1/2 tsp. celery salt
1 envelope of ranch dressing mix
1/4 tsp. salt
8 oz. cream cheese.
Spray your crock pot with Pam for easy clean up. Lay 2 large boneless breast in the bottom. Can put them in frozen. Add all other ingredients except for the cream cheese. At this point you can stir it slightly just to mix the seasonings in. Lay the 8 oz bar of cream cheese on top and put the top on.
When the breast are cook, which should be in about 3-4 hours depending on whether you used frozen ones are not, remove them just long enough to dice or shred the chicken. Return the chicken to the crock pot and stir in the cream cheese. You could eat it now but I let it cook just a little longer to let the cream cheese mix into the soup well. May 30 more minutes. It's suggested you serve with blue cheese crumbles but I'm not a big fan of blue cheese so I skipped this part.
FYI...You can adjust the heat by the kind of wing sauce you use. I actually don't like a lot of heat so I used Franks and added another 4th of a cup once it was done and I tasted it. I like the taste just not the heat. This worked for me.
