cThis dish has gained popularity as a crowd-pleaser, whether you’re serving it up on game day or enjoying it as a cozy weeknight dinner. The “crack” in its name comes from how irresistible it is—once you start eating, you can’t stop! It’s one of those meals that’s a hit with the whole family and works just as well for gatherings or potlucks. The ranch seasoning gives it a tangy kick, while the combination of cheeses brings out a creamy richness that balances the chili’s spiciness perfectly.
Why You’ll Love This Recipe:
- Hearty & Satisfying: Loaded with protein-packed chicken and beans, this chili will keep you full and satisfied.
- Creamy & Cheesy: The addition of cream cheese and shredded cheddar makes the chili rich and velvety.
- Customizable: Adjust the heat level to your liking by adding extra spices or leaving it mild for family-friendly enjoyment.
- Quick & Easy: With minimal prep and cook time, this recipe is ideal for busy weeknights.
- One-Pot Wonder: Less cleanup means more time to relax and enjoy your meal!
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces.
- 1 tbsp olive oil for sautéing the chicken.
- 1 can (15 oz) black beans, drained and rinsed.
- 1 can (15 oz) kidney beans, drained and rinsed.
- 1 can (14.5 oz) diced tomatoes with green chilies for a tangy, spicy base.
- 1 cup corn kernels (fresh, frozen, or canned) for a pop of sweetness.
- 1 cup chicken broth to help bring all the flavors together.
- 1 packet (1 oz) ranch seasoning mix for that signature tangy flavor.
- 1 tsp chili powder for warmth and depth.
- 1 tsp cumin to add an earthy, slightly smoky flavor.
- 1/2 tsp paprika for a hint of smokiness.
- 1/2 tsp garlic powder to enhance the savory taste.
- 1/2 cup cream cheese, softened to make the chili creamy.
- 1 cup shredded cheddar cheese for that melty, cheesy goodness.
- 4 slices turkey bacon, cooked and crumbled for a smoky, crispy bite.
- Salt and pepper, to taste.
- Fresh cilantro, chopped, for garnish.
How to Make Crack Chicken Chili:
Step-by-Step Instructions:
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced chicken, season it with salt and pepper, and cook for about 5-7 minutes until it’s browned and cooked through. Stir occasionally to prevent sticking.
- Add the Ingredients:
- Once the chicken is fully cooked, stir in the black beans, kidney beans, diced tomatoes with green chilies, corn, and chicken broth.
- Add the ranch seasoning mix, chili powder, cumin, paprika, and garlic powder.
- Stir everything together and bring the mixture to a boil.
- After it reaches a boil, reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Make it Creamy:
- After simmering, stir in the softened cream cheese.
- Make sure the cream cheese fully melts and is well incorporated into the chili to create a smooth, creamy base.
- Next, add the shredded cheddar cheese, stirring until it’s melted and the chili becomes even creamier.
- Add the Turkey Bacon:
- Stir in the crumbled turkey bacon and let the chili simmer for another 5 minutes to blend the flavors together.
- Serve:
- Garnish with freshly chopped cilantro and serve the chili hot.
- This dish is fantastic paired with tortilla chips, a dollop of sour cream, or even more shredded cheese on top. It’s perfect for dipping or eating with a spoon!
Helpful Tips:
- Spice it up: If you love a spicier chili, add some diced jalapeños or increase the amount of chili powder and paprika. You can even throw in a dash of hot sauce if you’re feeling adventurous.
- Quick Shortcut: If you’re pressed for time, using pre-cooked rotisserie chicken instead of raw chicken can cut down your prep time. Just shred the chicken and add it when you would normally add the diced chicken.
- Thicken it up: If you prefer a thicker chili, you can let it simmer uncovered for an extra 10 minutes, or mash a few of the beans to thicken the texture.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner, Main Dish
- Method: Stove-top
- Cuisine: American
- Diet: Gluten-Free
Notes:
- If you want to make this dish ahead of time, you can prepare the chili and store it in the fridge for up to 3 days. Reheat gently over the stove or in the microwave, adding a little extra broth if necessary to restore its creamy consistency.
- You can also freeze the chili in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and reheat when ready to serve.
Nutritional Information (per serving):
- Calories: 450 kcal
- Carbohydrates: 34g
- Protein: 30g
- Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 100mg
- Sodium: 750mg
- Fiber: 8g
- Sugar: 5g
Frequently Asked Questions:
Can I use a different type of bean?
Absolutely! If you’re not a fan of black or kidney beans, feel free to substitute with pinto beans or white beans. The chili is quite flexible, so use what you prefer.
How do I make this chili dairy-free?
You can substitute the cream cheese and cheddar with your favorite dairy-free alternatives, like vegan cream cheese and shredded dairy-free cheddar. Just make sure they melt well for that creamy texture.
Can I make this chili in a slow cooker?
Yes! Brown the chicken first, then add all the ingredients (except the cheeses and turkey bacon) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and cheddar towards the end, along with the crumbled turkey bacon.
Storage Instructions:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warm.
- Freeze: Crack Chicken Chili freezes well! Store it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Related Recipes
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Conclusion:
Crack Chicken Chili is a comforting, easy-to-make meal that packs a punch of flavor. With its creamy texture, cheesy goodness, and just the right amount of spice, it’s bound to become a favorite in your household. Whether you’re preparing it for a busy weeknight or hosting a gathering, this dish will satisfy any crowd. The best part? It’s so customizable, you can make it your own with just a few tweaks here and there. Give it a try, and don’t be surprised when everyone comes back for seconds!
PrintCrack Chicken Chili
Description
rack Chicken Chili is the perfect blend of creamy, cheesy goodness with a touch of spice and rich, hearty flavors. Imagine the warmth of a classic chili, but with a unique twist that incorporates ranch seasoning, tender chicken, and turkey bacon for a dish that’s not only comforting but utterly addictive. This dish has gained popularity as a crowd-pleaser, whether you’re serving it up on game day or enjoying it as a cozy weeknight dinner. The “crack” in its name comes from how irresistible it is—once you start eating, you can’t stop! It’s one of those meals that’s a hit with the whole family and works just as well for gatherings or potlucks. The ranch seasoning gives it a tangy kick, while the combination of cheeses brings out a creamy richness that balances the chili’s spiciness perfectly.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces.
- 1 tbsp olive oil for sautéing the chicken.
- 1 can (15 oz) black beans, drained and rinsed.
- 1 can (15 oz) kidney beans, drained and rinsed.
- 1 can (14.5 oz) diced tomatoes with green chilies for a tangy, spicy base.
- 1 cup corn kernels (fresh, frozen, or canned) for a pop of sweetness.
- 1 cup chicken broth to help bring all the flavors together.
- 1 packet (1 oz) ranch seasoning mix for that signature tangy flavor.
- 1 tsp chili powder for warmth and depth.
- 1 tsp cumin to add an earthy, slightly smoky flavor.
- 1/2 tsp paprika for a hint of smokiness.
- 1/2 tsp garlic powder to enhance the savory taste.
- 1/2 cup cream cheese, softened to make the chili creamy.
- 1 cup shredded cheddar cheese for that melty, cheesy goodness.
- 4 slices turkey bacon, cooked and crumbled for a smoky, crispy bite.
- Salt and pepper, to taste.
- Fresh cilantro, chopped, for garnish.
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced chicken, season it with salt and pepper, and cook for about 5-7 minutes until it’s browned and cooked through. Stir occasionally to prevent sticking.
- Add the Ingredients:
- Once the chicken is fully cooked, stir in the black beans, kidney beans, diced tomatoes with green chilies, corn, and chicken broth.
- Add the ranch seasoning mix, chili powder, cumin, paprika, and garlic powder.
- Stir everything together and bring the mixture to a boil.
- After it reaches a boil, reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Make it Creamy:
- After simmering, stir in the softened cream cheese.
- Make sure the cream cheese fully melts and is well incorporated into the chili to create a smooth, creamy base.
- Next, add the shredded cheddar cheese, stirring until it’s melted and the chili becomes even creamier.
- Add the Turkey Bacon:
- Stir in the crumbled turkey bacon and let the chili simmer for another 5 minutes to blend the flavors together.
- Serve:
- Garnish with freshly chopped cilantro and serve the chili hot.
- This dish is fantastic paired with tortilla chips, a dollop of sour cream, or even more shredded cheese on top. It’s perfect for dipping or eating with a spoon!
Notes
- If you want to make this dish ahead of time, you can prepare the chili and store it in the fridge for up to 3 days. Reheat gently over the stove or in the microwave, adding a little extra broth if necessary to restore its creamy consistency.
- You can also freeze the chili in an airtight container for up to 2 months. Thaw it overnight in the refrigerator and reheat when ready to serve.