Crack Chicken Chili
This crack chicken chili is made with juicy shredded chicken, bacon, ranch, and cheeses combined with beans, corn, and chili seasoning.
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 breasts)
- 1 (15-ounce) can chicken broth
- 1 ounce package ranch seasoning
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt , plus more to taste
- 1 (15-ounce) can black beans , rinsed and drained
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can white corn , rinsed and drained
- 1 (10-ounce) can rotel (tomatoes and green chile)
- 8 ounces cream cheese , softened and cubed
- 1 cup shredded cheddar cheese
- ½ cup bacon crumbles
Optional toppings: tortilla chips, sour cream, avocado, cilantro
Instructions
- Add ingredients to slow cooker. In the bottom of a crockpot, add 2 pounds chicken and 15 ounces broth. If you'd like it to be a thinner soup add an extra 1/2-1 cup water. Then sprinkle the package of ranch seasoning, 2 teaspoons chili powder, 1 teaspoon ground cumin and 1 teaspoon salt over top. Add 1 can black beans, 1 can pinto beans, 1 can corn and 10 ounces rotel over top.
- Cook. Cover and cook on low for 6-7 hours or high for 3-4 hours, or until chicken is tender. Transfer the chicken to a cutting board and shred. Return to the crockpot and mix in 8 ounces of cream cheese. I like to place it on top and let it sit for about 10 minutes before stirring.
- Add bacon and cheese Mix in 1/2 cup cheese and 1/4 cup bacon. Then sprinkle the remaining over top. Cook on low an additional 15 minutes, or until cheese is melted. Season to taste or add more water or seasonings if desired.
- Serve. Ladle into bowls and top with your favorite toppings!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing soup: I'd recommend freezing it without the cream cheese and cheese mixed in, because sometimes dairy can separate once frozen. Add the soup to a freezer bag or an airtight container and store it in the freezer for up to 2 months. Thaw in the fridge overnight before enjoying. Then heat back up on the stove or in the crockpot until warm. Mix in cheeses before serving.
Nutrition
Serving: 1g, Calories: 493kcal, Carbohydrates: 62g, Protein: 43g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 86mg, Sodium: 1059mg, Potassium: 1701mg, Fiber: 12g, Sugar: 9g, Vitamin A: 577IU, Vitamin C: 7mg, Calcium: 196mg, Iron: 7mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
