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Crack Chicken Chili

Crack Chicken Chili: Creamy, Cheesy, and Perfectly Spiced

Susan
Crack Chicken Chili is a comforting, creamy twist on classic chili, loaded with tender chicken, smoky bacon, and just the right amount of spice. Each bowl is packed with protein-rich black beans, melty cheese, and bursts of flavor from ranch seasoning and southwest corn. The smooth, velvety base created by cream cheese makes every spoonful rich and satisfying, perfect for cozy dinners.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 10 (1-cup servings)

Ingredients
  

  • 2 1/2 cups chicken broth
  • 1 15.25-ounce can southwest corn with poblano and red peppers, undrained
  • 1 10-ounce can mild Rotel diced tomatoes and green chilies, undrained
  • 1 1-ounce packet ranch seasoning mix
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3 medium-sized boneless skinless chicken breasts
  • 1 15.25-ounce can black beans, drained and rinsed
  • 1 8-ounce package cream cheese, cubed
  • 2 cups freshly shredded Colby and Monterey Jack cheese
  • 1 1/2 tablespoons chopped fresh cilantro optional, for garnish

Instructions
 

  • Prepare the Crockpot: Lightly spray the inside of a 5 to 7-quart crockpot with nonstick cooking spray, or use a disposable crockpot liner.
  • Mix Broth and Seasonings: In a medium-sized bowl, whisk together the chicken broth, southwest corn, Rotel, ranch seasoning mix, onion powder, chili powder, salt, and pepper.
  • Layer Ingredients: Place the chicken breasts in the bottom of the prepared crockpot. Sprinkle the black beans over the chicken, then pour the seasoned broth mixture over the beans.
  • Add Cream Cheese: over the broth mixture, and top with the cubed cream cheese.
  • Cook: Cover and cook on high for 4 hours, or on low for 6 hours, until the chicken is tender and the flavors have melded.
  • Shred the Chicken: Once the chili has finished cooking, remove the chicken breasts and shred them with two forks.
  • Combine and Finish: Before returning the chicken to the crockpot, stir the broth and cream cheese until the mixture is smooth and creamy. Stir in the shredded cheese until melted, then add the shredded chicken back in and stir to combine.
  • Garnish and Serve: Top with chopped fresh cilantro if desired, and serve hot.

Notes

  • Add Extra Spice: For a spicier version, add an extra can of diced green chilies or a few dashes of hot sauce.
  • Serve with Sides: Serve with cornbread, tortilla chips, or over rice for a hearty meal.