Have you ever had a recipe that you’re instantly in love with? This is how it is for me and this Crack Chicken Chili recipe. I literally can’t stop eating once I make this recipe. Thank goodness it’s simple and easy to do!
And while we’re at it, you might as well save this Instant Pot Crack Chicken Pasta ! You’re going to want that, next!
We all know that chicken is one of the best meats to cook with since it’s so versatile but I really just love how tender it is and how it soaks up all the flavors and tastes.
Plus, anytime that I can whip up anything easily on my stove, it just gives me the freedom to multi-task with other things that I need to get done as well. I call that a win!
CRACK CHICKEN CHILI
I would say it’s a safe bet that our family eats some sort of chili recipe at least a few times per month. This is because homemade chili is hearty and a little bit goes a long way!
I love how simple this recipe is because it’s literally never failed for me at all. I’ve made this simple chili recipe literally dozens of times and I’ve never had an issue with it, ever.
If I could give this chicken chili recipe a rating, it’d be a 10/10 in my book!
WHAT TOPPINGS GO WELL WITH THIS CRACK CHICKEN CHILI?
So many fun toppings! I like to add on even more shredded cheese at the end (because cheese rocks!) but you can add in cilantro, chives, sour cream, and even some jalapenos as well.
Since the taste is so awesome, it opens the gates for as many fun toppings as you want.
CAN YOU FREEZE HOMEMADE CHILI?
You sure can! This is another reason that I love to make this recipe. Since it makes a larger batch, there is typically some leftover at the end.
Freezing it is a great option and saves money, too. All you have to do is add it to a freezer-safe container and place it in the fridge. It’s literally as simple as that!
WHAT DO I NEED TO MAKE CRACK CHICKEN CHILI
- Chicken breasts
- Ranch dressing
- Cannellini beans
- Diced tomatoes with juice
- Black beans
- Chicken broth
- Cream cheese
- Bacon
- Cheddar cheese
HOW DO I MAKE CRACK CHICKEN CHILI?
The steps below are so simple to do!
Add shredded chicken, black beans, cannellini beans, tomatoes, and chicken broth to a large pot on medium-high heat.
Add ranch dressing and stir to combine.
Bring to a boil and then lower to simmer. Simmer chili for 10 minutes, then add cream cheese.
Allow simmering for 10 minutes, stirring often.
Add crumbled bacon and shredded cheese and serve immediately.
I think you’re really going to love this simple chicken chili recipe as much as we do. And just in case you need more easy dinner ideas, here are some other chicken recipes to check out, too:
- Slow Cooker Crack Chicken
- Slow Cooker Turkey Chili
- Instant Pot Crack Chicken
- Instant Pot Turkey Chili
- Crock Pot Chicken Spaghetti
- Teriyaki Chicken
- Caprese Chicken
- Chicken Pasta Salad
Can you add spice to this chicken chili recipe?
You can! If you like to have a bit of heat, you can doctor up your own bowl and add in some spicy seasonings easily.
Keep in mind to do this separately so that you’re not doing this to the entire pot of chili so that everyone can have their own needs met as far as taste and flavor.
We hope you love this recipe! If you do, please leave a comment and a rating, if possible. This lets us know what you really think and allows us to keep making recipes that we hope you’ll continue to love and enjoy.
Crack Chicken Chili
Ingredients
- 2 chicken breasts cooked and shredded
- 4 tbsp ranch seasoning
- 15 oz cannellini beans
- 15 oz diced tomatoes with juice
- 15 oz black beans
- 2 cups chicken broth
- 8 oz cream cheese
- 8 pieces bacon
- 2 cups cheddar cheese
- salt and pepper to taste
Instructions
- Add shredded chicken, black beans, cannellini beans, tomatoes, and chicken broth to a large pot on medium-high heat.
- Add ranch dressing and stir to combine.
- Bring to a boil and then lower to simmer. Simmer chili for 10 minutes, then add cream cheese. Allow simmering for 10 minutes, stirring often.
- Add crumbled bacon and shredded cheese and serve immediately.
Notes
- Store any leftovers in an air tight container for up to 3 days in the refrigerator.
- Serve with french bread and garnish with fresh parsley.
