Crack Chicken Chili is straightforward to prepare and doesn’t require complicated techniques. The key
is allowing the flavors time to meld together while ensuring the chicken cooks until tender and easy
to shred.
Step 1: Build the Base
In a large pot or Dutch oven, pour in the chicken broth. Add the southwest corn, Rotel diced tomatoes
with green chilies, ranch seasoning mix, onion powder, chili powder, kosher salt, and black pepper.
Stir well to evenly distribute the seasonings throughout the liquid.
Step 2: Add the Chicken
Place the chicken breasts directly into the pot, ensuring they are mostly submerged in the seasoned
broth. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
Step 3: Simmer Until Tender
Cover the pot and let the chili simmer for 20–25 minutes, or until the chicken breasts are fully cooked
and tender. Avoid rapid boiling, as a gentle simmer helps keep the chicken juicy.
Step 4: Shred the Chicken
Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the
chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
Step 5: Add Beans and Bacon
Stir in the drained black beans and the smoked bacon. These ingredients add heartiness and depth, making
the chili more filling and flavorful.
Step 6: Make It Creamy
Reduce the heat to low and add the cubed cream cheese. Stir frequently until the cream cheese is fully
melted and incorporated into the broth, creating a creamy, velvety texture.
Step 7: Finish with Cheese and Herbs
Gradually stir in the shredded Colby Jack cheese until melted and smooth. Sprinkle in the chopped
cilantro, reserving a small amount for garnish if desired. Taste and adjust seasoning as needed.
Step 8: Rest and Serve
Allow the chili to rest for about 5–10 minutes before serving. This short resting time helps the flavors
settle and slightly thickens the chili.
Serving and Storage:
Crack Chicken Chili is best served hot, straight from the pot. It pairs well with crusty bread, cornbread,
tortilla chips, or a simple side salad. The creamy texture makes it especially satisfying as a standalone
meal.
For storage, let the chili cool completely before transferring it to an airtight container. It can be
refrigerated for up to four days. When reheating, warm gently on the stovetop or in the microwave,
stirring occasionally to maintain a smooth consistency.
This chili also freezes well. Store portions in freezer-safe containers for up to two months. Thaw
overnight in the refrigerator before reheating.
Tips:
- Use freshly shredded cheese for smoother melting and better texture.
- Stir frequently after adding cream cheese to prevent sticking.
- If the chili becomes too thick, add a splash of chicken broth to adjust consistency.
- For extra smokiness, use thick-cut bacon.
- Garnish with extra cheese or cilantro just before serving for added freshness.
These simple tips help ensure your chili turns out creamy, flavorful, and well-balanced every time.
Conclusion:
Crack Chicken Chili is the kind of recipe that delivers both comfort and bold flavor in one pot. Its
combination of tender chicken, creamy cheeses, smoky bacon, and zesty seasonings creates a dish that
feels indulgent yet approachable.
Whether you’re cooking for your family or serving guests, this chili is dependable, satisfying, and
easy to customize. Once you try it, it’s likely to become a regular addition to your meal rotation.
FAQ:
Can I make this chili ahead of time?
Yes, this chili tastes even better the next day as the flavors continue to develop. Simply reheat
before serving.
Can I use cooked or rotisserie chicken?
Yes, substitute cooked chicken and add it after the broth has simmered. Reduce cooking time accordingly.
Is this chili spicy?
This recipe is mild. You can increase heat by adding extra chili powder or diced jalapeños.
Can I make it in a slow cooker?
Yes, combine ingredients except dairy and cook on low until chicken is tender, then add cheeses at the end.
What toppings work well with this chili?
Popular toppings include extra shredded cheese, green onions, tortilla strips, or a dollop of sour cream.