1Drain and rinse beans. Place chicken at bottom of pot, then pour undrained corn, rotel, and back beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover and cookon low for 6-8 hours.
2Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. Can serve alone or over rice; top with cilantro.