Award-Winning Chili

a warm bowl of white chicken chili

The Royal Neighbors Home Office Chapter 20003 hosted its annual Chili Cook-Off in September. Employees voted for the best overall chili and the winner was Operations Executive Karen Hayes! See Karen’s winning recipe below.

White Chicken Chili


2 boneless, skinless chicken breasts (plus additional spice blend)
11 or 15 oz can corn, drained
15 oz can black beans, drained and rinsed
10 oz can diced tomatoes and green chilies, undrained (Rotel)
2 cups chicken broth
1 cup cooked, chopped bacon
1 oz packet Hidden Valley Ranch Original seasoning and salad dressing mix
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
8 oz package cream cheese
1 cup shredded cheddar cheese


Place chicken at bottom of slow cooker. Drizzle with 1 tbsp of olive oil and spice blend of 2 tsp chili powder, 1 tbsp cumin, ½ tsp salt, and a pinch or two of cayenne. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir together. Place cream cheese on top of chicken. Cover with lid and cook on LOW for 6–8 hours. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.