Mexican Haystacks

Recipe and photo from jensyummyfun.com
This is one of our new favorites! It is so yummy! --
A great compromise to soup on a cold day. You could also serve this on a bed of lettuce.

Mexican Haystacks
8 oz cream cheese
2 C milk
2 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tlb chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)
Serve over a bed of tortilla chips and rice with warm breadsticks. Garnish with cheese and fresh cilantro. YUM!!!

**Recipe makes quite a bit, but is great as leftovers all week!