Crack Chicken Chili
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
1 can 15 ounces black beans, drained and rinsed
1 can 15 ounces corn kernels, drained
1 can 10 ounces diced tomatoes with green chilies such as Rotel
1 can 4 ounces diced green chilies
4 cups chicken broth
1 packet 1 ounce ranch seasoning mix
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
Fresh cilantro, chopped for garnish
Directions:
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, red bell pepper, and garlic, sautéing for 3-4 minutes until softened.
Cook the Chicken: Add the diced chicken to the pot and cook until its browned on all sides and no longer pink in the center, about 5-6 minutes.
Add the Beans, Corn, and Tomatoes: Stir in the black beans, corn, diced tomatoes with green chilies, and diced green chilies. Mix well to combine.
Add Broth and Seasoning: Pour in the chicken broth, then add the ranch seasoning mix, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all ingredients.
Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes, allowing the flavors to meld together.
Add Cream Cheese and Cheddar: Stir in the softened cream cheese and shredded cheddar cheese until melted and well incorporated into the chili, making it rich and creamy.
Serve: Ladle the crack chicken chili into bowls, garnish with fresh cilantro, and enjoy this creamy, hearty chili!
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes
Kcal: 450 kcal per serving Servings: 6 servings
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