Cream Cheese Crack Chicken Chili: Creamy Comfort Awaits

Delight in creamy comfort with Cream Cheese Crack Chicken Chili, an irresistible dish perfect for cold evenings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Soups

Cuisine: Tex-Mex

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 cloves Garlic, minced Adds aromatic flavor; use fresh garlic for the best taste.
1 large Yellow Onion, chopped Provides sweetness and depth; substitute with shallots for a milder flavor.
1.5 lbs Boneless Skinless Chicken Breasts The main protein source; thighs can be used for a richer taste.
2 cans Chicken Broth Adds moisture and flavor; low-sodium versions can help control saltiness.
4 oz Green Chiles For spice and flavor depth; jalapeños can be substituted for extra heat.
15 oz Canned Corn Adds sweetness and texture; fresh corn is a great alternative during the season.

For the Beans

15 oz Great Northern Beans Provide creaminess and protein; substitute with other white beans if desired.
2 cans Black Beans Adds color and protein; feel free to replace with red beans for variety.

For the Flavor

1 oz Ranch Seasoning For a zesty kick; consider homemade ranch seasoning for a personal touch.
1 tsp Dried Oregano Adds herbaceous notes; Italian seasoning can work as a substitute.
1 tsp Salt Enhances overall flavor; adjust to taste, especially with salted broth.
1 tsp Cumin Offers earthy flavor; try coriander as an alternative for a unique twist.
1 tbsp Chili Powder Provides warmth and spice; adjust quantity based on your spice preference.
1 tsp Paprika Adds color and subtle smokiness; smoked paprika provides additional depth.

For the Creaminess

8 oz Cream Cheese Creates that signature creamy texture; consider reduced-fat or vegan cream cheese for alternatives.
6 slices Bacon, crumbled Adds savory crunch; swap for turkey bacon or crispy tofu if preferred.

For Garnishing

Cheddar Cheese Enhances flavor; feel free to mix and match according to your taste.
Green Onions Enhances flavor; feel free to mix and match according to your taste.
Cilantro Enhances flavor; feel free to mix and match according to your taste.
Sliced Jalapeños Enhances flavor; feel free to mix and match according to your taste.
Sour Cream Enhances flavor; feel free to mix and match according to your taste.

Equipment

Dutch oven

Method

Step‑by‑Step Instructions

In a large Dutch oven, heat a drizzle of oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until translucent.
Introduce the minced garlic and continue cooking for an additional minute, stirring constantly to prevent burning.
Add the boneless skinless chicken breasts to the pan. Sear for about 2-3 minutes on each side until golden brown.
Pour in the chicken broth, green chiles, canned corn, Great Northern beans, black beans, ranch seasoning, and remaining spices. Stir well to combine and bring to a gentle simmer. Allow to simmer for 30 minutes.
Carefully remove the chicken from the pot and shred it using two forks. Return shredded chicken back into the pot.
Cube the cream cheese and stir it into the chili mixture. Allow it to melt for about 5 minutes, stirring gently.
Ladle the chili into bowls and top with crumbled bacon, shredded cheddar cheese, and your choice of garnishes.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Using a rotisserie chicken can reduce prep time. Allow chili to cool before storing in an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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