The first time I made this Crack Chicken Chili, I knew it was something special before it even finished cooking. My entire kitchen filled with the smoky, savory scent of sizzling bacon and warming spices—it was the kind of aroma that pulls everyone into the room, asking, “What is that and when can we eat it?” I was looking for a cozy, dump-and-go kind of meal, but what I created felt like a celebration in a bowl. It’s the recipe I now turn to whenever I need guaranteed comfort, a crowd-pleaser, or just a hug from the inside out. This isn’t just chili; it’s a flavor experience that lives up to its irresistible name.
Ingredients
- 2½ cups chicken broth
- 1 (15.25 oz) can southwest corn with poblano & red peppers, drained
- 1 (10 oz) can mild Rotel diced tomatoes & green chilies, undrained
- 1 (1 oz) packet ranch seasoning mix
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 boneless, skinless chicken breasts
- 1 (15.25 oz) can black beans, drained and rinsed
- 1¼ cups cooked, chopped smoked bacon (about 12 oz raw)
- 1 (8 oz) block cream cheese, cubed and softened
- 2 cups shredded Cobb Jack Cheese (or Monterey Jack)
- 1½ tbsp fresh cilantro, chopped
Let’s talk about a few key players here. That ranch seasoning mix is the secret backbone—don’t be tempted to skip it or make a DIY version for this recipe; the specific blend of herbs and salts creates the iconic “crack” flavor profile. For the bacon, I strongly recommend baking a whole pound at 400°F until crispy—it renders better fat and chops more evenly than pan-frying for this purpose. Softening the cream cheese is non-negotiable; I’ve tried adding it straight from the fridge, and you’ll spend 20 frustrating minutes trying to melt and incorporate stubborn lumps. Take it out when you start cooking!(See the next page below to continue…)