Creamy Chicken Chili

My family really loved the Slow Cooker Cream Cheese Chicken Chili recipe I tried out a while back.  The last couple of times I made it, I adapted it to be "from scratch." (not use the prepackaged seasoning mixes).  We loved it even more this way!  Here is the recipe I came up with... I hope you enjoy it as much as my family does!

Creamy Chicken Chili

1 can black beans
2 cups of frozen corn (or fresh if you have it!)
1 can Rotel, undrained
1 cup water or chicken stock
1 ½ tsp cumin
1 Tbsp chili powder
1 tsp onion powder
½ tsp garlic powder
¼ tsp crushed red pepper
½ tsp dried oregano
¾  tsp paprika
1 tsp salt (optional)
1 tsp black pepper (optional)
1 tbsp parsley
½ tsp dill
2-3 shakes of Worcestershire sauce
1 8 oz package light cream cheese
4 chicken breasts halves – boneless/skinless
2 green onions, diced
½ bunch of fresh cilantro, coarsely chopped

Drain and rinse black beans. Place chicken at bottom of pot, then pour on whole can of corn, rotel, and black beans. Top with seasonings and Worcestershire sauce. Stir together. Place cream cheese on top. Cover with lid and cook until chicken is done. Stir in cream cheese. Use 2 forks to shred chicken (or just take the chicken out and chop it). Add a little water or chicken stock if it needs more liquid. About 20 minutes before serving, mix in cilantro and green onions.  Serve with shredded cheddar and diced avocado.