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.