Go Back
Chili has a rich and storied history that stretches back to the early days of the Americas. Originally a dish developed by Native American tribes, chili has evolved over the centuries into various regional interpretations, each with its own unique spin on the essential ingredients. The classic chili con carne, which consists primarily of meat, beans, and spices, became popular in Texas in the 19th century and has since inspired countless variations across the United States and beyond.

Cream Cheese Crack Chicken Chili

Discover the ultimate comfort food with Cream Cheese Crack Chicken Chili! This hearty dish blends tender chicken, creamy cream cheese, and zesty spices for a flavor-packed experience. Perfect for cozy gatherings or easy weeknight dinners, it's customizable with delicious toppings like cheddar cheese, avocado, and tortilla chips. Learn to whip up this irresistible chili and make it a staple at your table, bringing warmth and satisfaction to every bite. Enjoy the delightful blend of creamy and savory in this beloved recipe!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 (8 oz) package cream cheese, softened

1 (15 oz) can of kidney beans, rinsed and drained

1 (15 oz) can of black beans, rinsed and drained

1 (15 oz) can of corn, drained

1 (14.5 oz) can of diced tomatoes with green chilies

1 (1 oz) packet ranch seasoning mix

1 (1 oz) packet taco seasoning mix

4 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional toppings: sliced jalapeños, sour cream, avocado, tortilla chips

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent (about 4-5 minutes).

    Add the Chicken: Add the boneless chicken breasts to the pot and pour in the chicken broth. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for about 15 minutes, or until the chicken is cooked through.

      Shred the Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

        Combine Ingredients: Return the shredded chicken to the pot. Stir in the rinsed kidney beans, black beans, corn, diced tomatoes (with their juice), ranch seasoning, taco seasoning, and softened cream cheese. Mix until the cream cheese is fully incorporated.

          Simmer: Simmer the chili on low heat for an additional 10-15 minutes, stirring occasionally, until heated through and well combined. Adjust the consistency with additional chicken broth if it’s too thick.

            Add Cheese: Stir in the shredded cheddar cheese until melted and creamy. Taste and season with salt and pepper as needed.

              Serve: Ladle the chili into bowls and garnish with fresh cilantro. Add your choice of toppings like sliced jalapeños, sour cream, avocado, or tortilla chips.

                Enjoy: Serve the Cream Cheese Crack Chicken Chili hot with some crusty bread or tortilla chips on the side!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 bowls