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Crack Chicken Chili | Clip Recipe
250 mins
Serves 8
https://www.iheartnaptime.net/crack-chicken-chili/?fbclid=IwZXh0bgNhZW0CMTEAAR0pl-dRs9S3WHotqQntiVs691jo33Bn7YWJd7kVewG4xczyEPuTOi_Rt4c_aem_Dzr3dIFdQ-sTZM36hHnMsQ#recipe
Crack Chicken Chili
https://www.iheartnaptime.net/crack-chicken-chili/?fbclid=IwZXh0bgNhZW0CMTEAAR0pl-dRs9S3WHotqQntiVs691jo33Bn7YWJd7kVewG4xczyEPuTOi_Rt4c_aem_Dzr3dIFdQ-sTZM36hHnMsQ#recipe
250 mins
Serves 8
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Directions
1
Add chicken, broth, ranch seasoning, chili powder, cumin, and salt to a crockpot. Add black beans, pinto beans, corn, and rotel.
2
Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender. Shred chicken and return to crockpot. Mix in cream cheese.
3
Stir in half the cheddar cheese and bacon. Sprinkle remaining cheese and bacon on top. Cook on low for another 15 minutes until cheese is melted.
4
Season to taste and serve with your favorite toppings
Ingredients
2 pounds boneless, skinless chicken breasts
1 (15-ounce) can chicken broth
1 ounce package ranch seasoning mix
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon Kosher salt
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
0.5 cup bacon crumbles
Equipment
slow cooker
cutting board
forks
Tips
For thinner soup, add extra 1/2–1 cup broth or water.
Place cream cheese on top and let sit 10 minutes before stirring.
Can substitute beans, add cayenne pepper or jalapeno for extra spice.
Use rotisserie chicken and stovetop method to save time.
Store leftovers in the refrigerator for up to 5 days.
Freeze without cream cheese and cheese; thaw and add before serving.
Serve with toppings like tortilla chips, sour cream, avocado, cilantro
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