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Crack Chicken Chili

A hearty and creamy chili combining tender chicken, cheese, and spicy flavors, perfect for warming up on chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs boneless skinless chicken breasts
  • 1 can 15 oz diced tomatoes with green chilies
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 packet ranch seasoning mix
  • 1 cup cream cheese cubed
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. In a large pot, heat the olive oil over medium heat. Sauté the chicken breasts for about 5 minutes until they are lightly browned on both sides.
  2. Sprinkle garlic powder, onion powder, salt, and pepper over the chicken.
  3. Add the can of diced tomatoes with green chilies to the pot.
  4. Add the kidney beans and corn, stirring gently to combine.
  5. Sprinkle the ranch seasoning mix into the pot.
  6. Cover the pot and let the chili simmer for 20 minutes on low heat.
  7. After simmering, stir in the cubed cream cheese until it's melted and well incorporated.
  8. Finally, stir in the shredded cheddar cheese until melted.

Notes

For even more flavor, let the chili sit for a few hours or overnight in the fridge before serving.