Creamy Ranch Pork Chili

I love making soups and stews this time of year.  I make some sort of soup almost every week during the winter. It is so nice to have something warm and comforting on a cold winter night. It also doesn't hurt that most are a cinch to prepare. This week, I thought soup would be a great way to use the leftovers from the other night when I made slow roasted pork shoulder. This recipe is kind of a cross between chili and brunswick stew, but it's creamy like a chowder. The original recipe is made in a slow cooker, but I cooked mine in a big pot on the stove. That's just my preference. If you prefer to use a slow cooker just skip the onion and garlic step, throw everything else in your slow cooker, and cook on low 6-8 hours.


Creamy Ranch Pork Chili
 adapted from Plain Chicken


1/2 onion, chopped
2-3 cloves garlic. minced
1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
3/4 cup chicken broth
1lb pork shoulder, shredded


Heat olive oil in a large pot over med/high heat. Add onion and garlic to pan and saute until translucent. Add remaining ingredients, except cream cheese, and stir to combine. Place cream cheese on top. Lower heat, cover, and simmer for 20-25 minutes. Stir cream cheese into chili and serve.