What is your new obsession?Crack Chicken Chili is a must tryWhy do people like crack chicken dip? What is a bacon-y chili? What is your favorite comfort food? My kids are already begging me to make it again next week! What is the love child of a creamy chicken soup and your favorite loaded baked potato? Is it that good?
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What is crack chicken chili?
What exactly is this magical thing?Crack Chicken Chili: What are some ofWhat’s essentially a creamy chicken chili amped up with all the flavors of “crack chicken” – cream. What are some of the best cheeses, bacon, and ranch seasonings? What is a one-pot wonder that’s surprisingly simple to make? It’s thicker than soup, but not as dense as stew. What is the name of a candy that is addictive? Think of it as a hug in your mouth on chilly nights, or as party in the mouth any day of the week. What is comfort food at its best?
Why you’ll love this recipe?
Where do I start?Crack Chicken Chili: What is the bestIs this just… *amaz What I love about this is the flavor – it’s a perfect balance of creamy, cheesy, and savory. What makes ranch seasoning unique? Is it so easy to make? What is a dump-and-go kind of recipe? Plus, it’s really cost-effective! Chicken, beans, and cheese are all relatively inexpensive ingredients, making this a budget-friendly recipe. Isn’t it incredibly versatile? Can you serve it as a main course, as dip with tortilla chips, or even over baked potatoes? I’ve tried similar chicken chili recipes before, but this one just hits different because of the flavor. What is the difference between cream cheese and bacon? What is my go-to when I need something quick, easy, and satisfying? You know those nights when you’re drained? This is the recipe for that night.
How do I make crack chicken chili?
Quick Overview
Making this Crack Chicken Chili?Is honestly a breeze. I’ll start by sautéing some onions and garlic, then add the chicken, beans, broth, and seasonings. Simmer everything until the chicken is cooked through, then stir in the cream cheese, cheddar, and parmesan cheese. What is the difference between cheese, bacon Is it so simple yet the result is so incredibly delicious? What makes this method special is that it all comes together in one pot, which means less cleanup. Who doesn’t love someone?
Ingredients
For the Main Chili:
- 1 tablespoon olive oil. 1 teaspoon pepper.
- 1 medium onion, finely chopped.
- 2 cloves garlic, minced.
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 (15 ounce) can black beans, rinsed and drained.
- 1 (15 ounce) can of great northern beans, rinsed and drained.
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained.
- 4 cups chicken broth. 4 cup vegetable broths.
- 1 packet (1 ounce) ranch seasoning mix (1 cup): 1 pound.
- 1 teaspoon chili powder for 1 minute.
- 12 teaspoon cumin powder.
- Salt and pepper to taste.
For the Creamy Goodness:
- 8 ounces cream cheese, softened.
- 2 cups shredded cheddar cheese. 1 cup sour cream.
- 6 slices bacon, cooked and crumbled.
For Serving (optional):
- Sour cream
- Chopped green onions: What is the
- Extra shredded cheddar cheese. Serve with salad.
- Tortilla chips
What are the steps to
Step 1: Sauté the Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. What is the best way to cook onions? Don’t burn the garlic or it will get bitter!
Step 2: Brown the Chicken
Add the cubed chicken breasts to the pot and cook until browned on all sides. Does a steak need to be cooked all the way through? What is the best way to brown chicken in a skillet?
Step 3: Add the Beans and Tomatoes
Stir in the black beans, great northern beans and diced tomatoes and green chilies (Rotel). Make sure everything is evenly distributed.
Step 4: Simmer, Simmer, Simmer
Add the chicken broth, then the ranch seasoning mix, chili powder, and cumin. Mix well. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Cooked through and tender. Where all the flavors meld together? I always do a taste test at this point and adjust the seasonings if needed.
Step 5: The Creamy Finale
Reduce the heat to low. Stir in the cream cheese and shredded cheddar cheese until smooth. I always make sure the cream cheese is soft, otherwise it can be hard to incorporate. Is there any way to trust me on this one?
Step 6: Bacon Time!
What’s your favorite way to serve bacon? What is the difference between “good” and “OMG”?
Step 7: Serve & Enjoy
Ladle the Crack Chicken Chili: What are some of into bowls and garnish with sour cream, chopped green onions, extra shredded cheddar cheese, and reserved bacon. Serve with tortilla chips for dipping, if desired. This chili is best served hot, straight from the pot! My kids love piling on the toppings – it’s half the fun!
What to Serve It With
This Crack Chicken Chili is delicious on its own, but it’s even better with the right accompaniments.
For a Casual Meal: Serve it with tortilla chips for dipping, a side of cornbread, or a simple salad. A dollop of sour cream and some chopped green onions are always a welcome addition.
For a Hearty Dinner: Top it over baked potatoes or sweet potatoes for a more substantial meal. Add a side of steamed vegetables for a balanced plate.
For a Party: Serve it as a dip with tortilla chips, vegetable sticks, or crackers. Keep it warm in a slow cooker or chafing dish. It’s always a crowd-pleaser!
My family also loves having this with a side of homemade coleslaw – the coolness of the coleslaw contrasts nicely with the richness of the chili. And honestly, sometimes I just eat it straight out of the bowl with a spoon. No judgment!
Top Tips for Perfecting Your Crack Chicken Chili
Over the years, I’ve learned a few tricks for making this Crack Chicken Chili absolutely perfect.
Chicken Tips: Make sure to cut the chicken into evenly sized cubes so it cooks evenly. Don’t overcook the chicken, or it will be dry. If you’re short on time, you can use pre-cooked rotisserie chicken instead.
Bean Talk: Feel free to use different types of beans, such as pinto beans or kidney beans, if you prefer. Just make sure to rinse and drain them well before adding them to the pot.
Cheese Chat: Use freshly shredded cheddar cheese for the best melting results. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Bacon Bits: Cook the bacon until crispy, but not burnt. I like to cook mine in the oven for easy cleanup. You can also use bacon bits from a jar if you’re really short on time, but the flavor won’t be quite as good.
Flavor Boost: For an extra smoky flavor, add a dash of liquid smoke to the chili. You can also add a pinch of cayenne pepper for a little bit of heat. I learned that lesson when my husband said it needed a kick.
Creamy Dreams: If you want the chili to be even creamier, add a splash of heavy cream or half-and-half at the end. I’ve even used Greek yogurt in a pinch – it adds a nice tanginess.
Storing and Reheating Tips
This Crack Chicken Chili stores really well, making it perfect for meal prepping or leftovers.
Refrigerator Storage: Store the chili in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld together even more overnight, making it even tastier!
Freezer Instructions: To freeze, let the chili cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the chili in a pot on the stove over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between. If the chili is too thick, add a little bit of chicken broth to thin it out. One time, I added a little milk to thin it but the flavor was slightly off. So stick to broth.
Important Note: The texture of the chili may change slightly after freezing and thawing, but it will still be delicious.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Crack Chicken Chili a try. It’s become such a beloved recipe in our home, and I know you’ll love it just as much as we do. It’s the perfect combination of flavor, simplicity, and comfort, making it a winning recipe for any occasion. If you’re a fan of this recipe, you might also enjoy my Creamy Tomato Soup or my Cheesy Broccoli and Potato Soup. Happy cooking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know if you tried it and what you think! Also, rate this recipe and share it with your friends. We can all use a little “crack” in our lives!
Creamy Taco Chicken Soup: Comfort in a Bowl!
Ingredients
Main Ingredients
- 4 cups chicken broth
- 2 pounds boneless chicken thighs skinless
- 2 cups sweet corn rinsed
- 1 packet taco seasoning mix
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 cups cooked black beans drained, if canned
- 8 ounces cream cheese cut into cubes
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 clove garlic minced
Instructions
Preparation Steps
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1 minute.
- Place the chicken thighs in the pot, then pour the chicken broth over them. Stir in the taco seasoning, ground cumin, and smoked paprika.
- Add the sweet corn and black beans to the pot. Stir to combine all the ingredients well.
- Cover and simmer over low heat for about 3-4 hours, until the chicken is tender and can be easily shredded with a fork.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the cream cheese until melted and incorporate. Make sure the mixture is smooth and creamy.
- Add the shredded cheddar cheese and stir until fully melted and integrated.
