Crack Chicken Chili

[songbird]

CRACK CHICKEN CHILI

SERVES — 10





PREP TIME

10 MINS

COOK TIME

4 HRS

TOTAL TIME

4 HRS 10 MINS

INGREDIENTS



1x

2x

3x

▢2½ cups chicken broth

▢15.25 ounce can of southwest corn with poblano and red peppers do not drain

▢10 ounce can mild 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

▢15.25 ounce can of black beans drained and rinsed

▢1¼ cups cooked and crumbled smoked bacon

▢8 ounce package of cream cheese cubed

▢2 cups fresh shredded Colby and Monterey jack cheese

▢1½ tablespoons chopped fresh cilantro optional garnish


INSTRUCTIONS



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.


JENN’S NOTES

Servings: 10 – 1 cup servings

Cook Time: 4 hours on High – or – 6 hours on Low

HOW TO MAKE CHILI ON THE STOVETOP

You can make this dish on the stovetop. Make sure to cook the chicken first (or use a previously cooked shredded chicken) and then simply add all the other ingredients in a large pot. Allow the chili to come to a rolling boil, turn down the heat, and simmer for about 20 more minutes.

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