Equipment Needed
- A large (6-7 quart) Dutch oven or heavy-bottomed pot
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Can opener
- Two forks or a hand mixer (for shredding chicken)
- Cutting board and knife
Step-by-Step Instructions
First, I build the flavor base right in my Dutch oven. I combine the chicken broth, drained southwest corn, the entire can of Rotel (juice and all!), ranch seasoning, onion powder, chili powder, salt, and pepper. I give it a good stir until the powders dissolve. Then, I gently nestle the three raw chicken breasts right into the liquid. This feels wrong to some, but trust me, poaching them directly in the seasoned broth is what infuses them with so much flavor from the inside out. I bring it all to a lively simmer over medium-high heat.
Once simmering, I reduce the heat to medium-low, cover the pot with a lid, and let it bubble away for about 20-25 minutes. The smell at this stage is incredible. I check that the chicken is cooked through (it should reach 165°F internally and shred easily). Using two forks, I lift each breast out onto a plate and shred it right there—it will be so tender it practically falls apart. I then return every last bit of that juicy chicken to the pot.
Now for the magic that transforms broth into lush, creamy chili. I stir in the drained black beans and the cooked, chopped bacon. Then, I add my softened cream cheese cubes. Here’s my pro tip: don’t just dump them in. Drop them in little pieces across the surface of the hot chili and let them sit for a full minute to start melting before I gently stir. This prevents clumping. I stir until the cream cheese is fully melted and incorporated, creating a beautifully creamy, pink-tinged broth.
Finally, I turn off the heat. This is crucial: off the heat, I sprinkle in the shredded Cobb Jack cheese and stir until it’s just melted. Adding cheese over direct heat can make it grainy or cause it to “break.” Once the cheese is melted, I let the chili sit, covered, for 5-10 minutes off the heat. This allows it to thicken perfectly as everything comes together. Right before serving, I stir in the fresh cilantro for that bright, finishing touch.(See the next page below to continue…)