Cream Cheese Chicken Chili

4-6, depending on portion size

1 can black beans 1 can corn, undrained 1 can Rotel, undrained 1 package ranch dressing mix 1 teaspoon cumin 1 Tbsp chili powder 1 teaspoon onion powder 1 8 oz package light cream cheese 2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.