Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board and chef’s knife
- Measuring cups and spoons
- Tongs
- Can opener
- Wooden spoon or sturdy spatula
Step-by-Step Instructions
I start by prepping my bacon. I get about 12 ounces of thick-cut bacon chopped into bits and cook it in my big Dutch oven over medium heat until it’s perfectly crispy. This isn’t just about the bacon itself—it’s about that glorious rendered fat left in the pot. I remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving all that smoky goodness right there to cook my chicken in. I pat my three chicken breasts dry, season them with a little salt and pepper, and sear them in the bacon fat for about 5-6 minutes per side. They won’t be fully cooked through yet, and that’s exactly what we want.
Once the chicken has a nice golden sear, I take it out and let it rest on a plate for a moment. To the same pot, with all those beautiful browned bits still stuck to the bottom, I add the chicken broth. This is where the flavor foundation is built! As the broth heats up, I use my wooden spoon to scrape up all those bits—the fond—from the bottom of the pot. It dissolves into the broth, making it incredibly rich. Then, I stir in the onion powder, chili powder, kosher salt, and black pepper right into the broth to let the spices bloom for a minute.
Now for the fun part: the dump and stir. I add back the partially cooked chicken breasts, the entire can of undrained Rotel, the drained southwest corn, and the drained black beans. I give it a good stir, making sure the chicken is submerged. Then, I bring the whole pot to a gentle boil, reduce the heat to a low simmer, cover it, and let it cook for about 20 minutes. The smell at this point is absolutely intoxicating. After 20 minutes, I remove the chicken breasts to a clean plate. They should be fork-tender. I use two forks to shred the chicken completely—it’s so easy at this point.
Finally, we bring it all home. I return the shredded chicken and all the reserved crispy bacon to the pot. Then, I drop in the cubes of cream cheese and sprinkle in the shredded Cobb Jack. I stir continuously over low heat until the cheeses are fully melted and the chili is beautifully creamy and cohesive. This takes about 5-7 minutes. I taste it once more—sometimes it needs another pinch of salt—and then turn off the heat. I stir in the fresh cilantro right at the end for that bright, fresh finish. And just like that, it’s ready.(See the next page below to continue…)