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Chicken Chili

This delicious chicken chili recipe is a hearty and flavorful comfort food that cooks itself in the crockpot. Loaded with protein, fiber, and plenty of ranch seasoning and cream cheese, there's nothing better than a big bowl of homemade chili.
Servings: 10

Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.

Prep: 10 minutes Total: 4 hours 10 minutes
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Ingredients
  

Main Ingredients

  • 2.5 cups chicken broth
  • 1.015 can southwest corn with poblano and red peppers do not drain
  • 0.64 can Rotel diced tomatoes and green chilies do not drain
  • 1 ounce packet ranch seasoning mix
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3 medium-sized boneless skinless chicken breasts
  • 1.015 can black beans drained and rinsed
  • 1.25 cups cooked and crumbled smoked bacon
  • 8 ounce package cream cheese cubed
  • 2 cups fresh shredded Colby and Monterey jack cheese Cobly Jack Cheese
  • 1.5 tablespoons chopped fresh cilantro optional garnish

Instructions
 

Preparation Steps

  • Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
  • Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.
  • Lay the chicken breasts in the bottom of the prepared crock pot.
  • Sprinkle the black beans on top of the chicken.
  • Pour the chicken broth mixture over the black bean layer.
  • Sprinkle the crumbled cooked bacon over the broth mixture.
  • Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.
  • When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
  • Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
  • Stir in the shredded cheese.
  • Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot.

Notes

This chicken chili recipe freezes really well! Fully prepare the recipe according to the instructions, place it in an airtight container, and freeze it. The chili will be good for up to three months. When you’re ready to eat your leftovers, defrost fully and then cook on the stovetop or in the microwave it until it’s hot.