Chicken Chili is a comforting, hearty dish that’s perfect for a chilly day or a casual family dinner. This recipe combines tender chicken with beans, corn, and a rich, creamy base, all seasoned with classic chili spices and a hint of ranch flavor. It’s easy to prepare and packed with protein, making it a satisfying meal.
Ingredients:
- 2 pounds chicken breast
- 2 cans Rotel (undrained)
- 2 cans corn (undrained)
- 2 cans pinto beans (drained and rinsed)
- 2 cans black beans (drained and rinsed)
- 1 large onion, chopped
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp salt
- 1 tsp pepper
- 2 packets ranch seasoning
- 16 ounces cream cheese (2 bricks)
Instructions:
- Prepare the Ingredients:
- Chop the large onion and drain and rinse the pinto and black beans.
- Combine in the Crock Pot:
- In a crock pot, add the chicken breasts, undrained Rotel, undrained corn, pinto beans, black beans, and chopped onion.
- Pour in the chicken broth and stir in the chili powder, cumin, salt, pepper, and ranch seasoning.
- Cook:
- Place the cream cheese bricks on top of the mixture.
- Cover the crock pot and cook on high for 4 hours or low for 8 hours.
- Finish:
- Once the chicken is cooked through, remove it from the crock pot and shred it with two forks.
- Return the shredded chicken to the crock pot and stir to combine everything thoroughly.
- Serve:
- Ladle the chili into bowls and serve hot.
Helpful Tips:
- For a thicker chili, mash some of the beans with a spoon against the side of the crock pot before serving.
- To make the dish spicier, add diced jalapeños or a dash of hot sauce.
- If you prefer a less creamy version, reduce the amount of cream cheese or leave it out altogether.
Serving Suggestions:
- Serve the chicken chili with tortilla chips, crusty bread, or over rice.
- Top with shredded cheese, sour cream, sliced avocado, or fresh cilantro for added flavor.
FAQs:
- Can I use different beans?
- Yes, feel free to use kidney beans, cannellini beans, or any other beans you prefer.
- Can I make this dish ahead of time?
- Absolutely! This chili tastes even better the next day as the flavors meld together.
- Can I use frozen chicken?
- Yes, you can use frozen chicken breasts, but ensure to adjust the cooking time accordingly and ensure the chicken reaches a safe internal temperature.
Serving Size: 6-8 servings
Preparation Time: 10 minutes
Cooking Time: 4 hours on high or 8 hours on low
Recipe Card
Chicken Chili
Chicken Chili is a comforting, hearty dish that’s perfect for a chilly day or a casual family dinner. This recipe combines tender chicken with beans, corn, and a rich, creamy base, all seasoned with classic chili spices and a hint of ranch flavor. It’s easy to prepare and packed with protein, making it a satisfying meal.
Ingredients
- – 2 pounds chicken breast
- – 2 cans Rotel undrained
- – 2 cans corn undrained
- – 2 cans pinto beans drained and rinsed
- – 2 cans black beans drained and rinsed
- – 1 large onion chopped
- – 2 cups chicken broth
- – 2 tbsp chili powder
- – 1 tbsp cumin
- – 2 tsp salt
- – 1 tsp pepper
- – 2 packets ranch seasoning
- – 16 ounces cream cheese 2 bricks
Instructions
Prepare the Ingredients:
- – Chop the large onion and drain and rinse the pinto and black beans.
Combine in the Crock Pot:
- – In a crock pot, add the chicken breasts, undrained Rotel, undrained corn, pinto beans, black beans, and chopped onion.
- – Pour in the chicken broth and stir in the chili powder, cumin, salt, pepper, and ranch seasoning.
Cook:
- – Place the cream cheese bricks on top of the mixture.
- – Cover the crock pot and cook on **high for 4 hours** or **low for 8 hours**.
Finish:
- – Once the chicken is cooked through, remove it from the crock pot and shred it with two forks.
- – Return the shredded chicken to the crock pot and stir to combine everything thoroughly.
Serve:
- – Ladle the chili into bowls and serve hot.