Crack Chicken Chili
Directions
- 1Add chicken, broth, ranch seasoning, chili powder, cumin, and salt to a crockpot. Add black beans, pinto beans, corn, and rotel.
- 2Cook 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.
- 3Stir 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.
- 4Season 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 cookercutting boardforks
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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