The first time I made this Crack Chicken Chili, my entire house transformed. It was a chilly Sunday, the kind that begs for something simmering on the stove. As the spices hit the hot pot, that first savory, smoky sizzle filled the kitchen. Then, as it all began to bubble together, the aroma of roasting chili powder, creamy cheese, and hearty chicken wrapped around me like a warm blanket. By the time I took my first spoonful, I understood the “crack” part of the name—it’s that good, the kind of dish you find yourself thinking about days later. It’s not just chili; it’s a hug in a bowl, a classic comfort food that has earned a permanent spot in my recipe rotation. Let me show you how to make it.
Ingredients
- 3 chicken breasts
- 1 (15.25 oz) can black beans, drained and rinsed
- 1 (15.25 oz) can southwest corn with poblano & red peppers, drained
- 1 (10 oz) can mild Rotel diced tomatoes & green chilies, undrained
- 2 ½ cups chicken broth
- 8 oz full-fat cream cheese, cubed
- 2 cups shredded Cobb Jack Cheese (or Monterey Jack)
- 1 ½ tbsp fresh cilantro, chopped
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1 tsp black pepper
Let’s talk ingredients for a second, because a few choices here really make the magic happen. First, the smoked bacon. Don’t be tempted to use pre-cooked bits; frying up your own thick-cut bacon renders fat you can cook the chicken in and gives you those meaty, smoky crumbles that are a game-changer. For the cheeses, use the full-fat cream cheese and shred your own Cobb Jack or Monterey Jack from a block. Pre-shredded cheese has anti-caking agents that can make your sauce grainy instead of luxuriously smooth. And that can of southwest corn with poblanos? Don’t swap it for plain corn. The little bits of pepper in there add a subtle complexity you’ll miss.(See the next page below to continue…)