Description
Crack Chicken Chili is a creamy, hearty chili made with shredded chicken, cream cheese, bacon, beans, and ranch seasoning for a rich and satisfying one-pot meal everyone will love.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken (or 1 lb raw chicken breasts)
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (1 oz) packet ranch seasoning mix
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 oz cream cheese, cut into cubes
- 1/2 cup cooked, crumbled bacon
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese (plus more for topping)
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, add all ingredients except cheddar cheese.
- Bring to a boil over medium-high heat, then reduce to a simmer. If using raw chicken, simmer for 20–25 minutes until fully cooked, then shred with two forks.
- If using pre-cooked chicken, simmer for 10–15 minutes to blend flavors and melt cream cheese.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot, topped with extra cheese, bacon, or green onions if desired.
Notes
- Make it in a slow cooker: cook on low for 6–7 hours or high for 3–4 hours, then shred chicken and stir.
- Add a diced jalapeño for extra heat.
- Leftovers store well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg