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Crack Chicken Chili on Stove: A Comforting, Creamy Delight

Crack Chicken Chili on Stove
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Crack chicken chili made on the Stove is the ultimate comfort food – creamy, delicious, rich, and packed with delicious flavor. This stovetop version is the perfect blend of taste and convenience, which makes it a popular recipe for busy weeknights, warm weekends, or entertaining family and friends. It has a savory mix of bacon, chicken ranch seasoning, chicken, and cheese. This recipe will make everyone return for more (or thirds! ).

Ingredients

Scale

    • 1 lb boneless, skinless chicken breasts or thighs (for shredding)

    • 4 strips bacon, chopped (for a smoky crunch)

    • 1 small onion, diced

    • 1 jalapeño, finely chopped (optional, for heat)

    • 1 (15 oz) can white beans (Cannellini or Great Northern), drained and rinsed

    • 2 cups chicken broth (adjust for desired consistency)

    • 1 (8 oz) block cream cheese, softened

    • 1 cup shredded cheddar cheese (for creamy richness)

    • 1 packet (1 oz) ranch seasoning mix

    • 1 teaspoon garlic powder

    • 1 teaspoon smoked paprika

    • Salt & black pepper, to taste

    • Fresh parsley or cilantro, for garnish

Optional Add-Ins:

    • 1 cup diced tomatoes (for extra tang)

    • 1 cup corn kernels (for sweetness and texture)

Instructions

Prepare the Ingredients

  • Chop the onion, bacon, and jalapeño (if using).
  • Cook the chicken, then shred it using two forks.
  • Drain and rinse the white beans, and set aside.

Cook the Bacon

  • Heat a large skillet or heavy-bottomed pot over medium-high heat.
  • Add the chopped bacon and cook until crispy (4-5 minutes).
  • Remove the bacon and set it aside, leaving the rendered fat in the pot.

Sauté the Aromatics

  • In the same pot, add the diced onion and jalapeño.
  • Cook for 2 minutes, stirring until fragrant and softened.
  • Stir in garlic powder and smoked paprika, letting them toast for 30 seconds.

Cook the Chicken

  • Push the aromatics to one side and add the chicken.
  • Sear until lightly browned, about 4-5 minutes per side.
  • Pour in the chicken broth, bring to a simmer, and cover.
  • Cook for 10-12 minutes, until the chicken is fully cooked.
  • Remove the chicken and shred it using two forks.

Build the Chili

  • Return the shredded chicken to the pot.
  • Add the beans, ranch seasoning, cream cheese, and cheddar cheese.
  • Stir until the cheese is fully melted, creating a creamy texture.
  • If the chili is too thick, add a splash of chicken broth.

Simmer and Serve

  • Let the chili simmer for 5 minutes, allowing the flavors to blend.
  • Top with crispy bacon and freshly chopped parsley or cilantro.
  • Serve hot with cornbread, tortilla chips, or a fresh salad.

Notes

Pro Tip: For extra smokiness, add a dash of chipotle powder or Worcestershire sauce.
Storage: Let cool and store in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if needed.
Common Mistakes to Avoid:

  • Overcooking the chicken – Simmer gently to keep it tender.
  • Curdling the cream cheese – Make sure it’s softened before adding, and mix over low heat.

Note: Ingredient quantities are approximate and may vary based on personal preference, portion sizes, and specific brands used.

Nutrition

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