Crack Chicken Chili

 Get ready for a flavor-packed bowl of comfort with this Crack Chicken Chili! Loaded with tender chicken, smoky bacon, black beans, and the perfect blend of spices, this creamy chili is a crowd-pleaser that will have everyone asking for seconds. With the addition of cream cheese and Colby Jack cheese, it’s irresistibly rich and indulgent. Whether you’re cooking for game day, a family dinner, or just craving something hearty and satisfying, this slow-cooked chili will hit the spot. Top it off with fresh cilantro or avocado for an extra burst of flavor and enjoy!

Fresh Recipe: 

Ingredients

• 2½ cups chicken broth
• 15.25 ounces southwest corn with poblano and red peppers, do not drain
• 10 ounces mild Rotel diced tomatoes and green chilies, do not drain
• 1 ounces ranch seasoning mix
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3 medium boneless skinless chicken breasts
• 15.25 onces black beans, drained and rinsed
• 1¼ cups smoked bacon, cooked and crumbled
• 8 ounces cream cheese, cubed
• 2 cups fresh shredded Colby and Monterey jack cheese
• 1½ tablespoons chopped fresh cilantro, optional garnish

Instructions

1. Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
2. Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.
3. Lay the chicken breasts in the bottom of the prepared crock pot.
4. Sprinkle the black beans on top of the chicken.
5. Pour the chicken broth mixture over the black bean layer.
6. Sprinkle the crumbled cooked bacon over the broth mixture.
7. Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.
8. When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
9. Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
10. Stir in the shredded cheese.
11. Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot

Notes

• If you are pressed for time, you can substitute rotisserie chicken from the grocery store for the raw chicken breasts. Instead of cooking on high for 4 hours, you can reduce the cooking time for the base of the chili to 2 hours. Add the shredded rotisserie chicken 30 minutes before serving.
• Chicken is cooked when the internal temperature reaches 165°F.
• If you are serving a crowd, you can keep your chili on a warm setting in the slow cooker while serving.

Freeze-Dried Recipe:

Ingredients

• 3 cups chicken broth (freeze dried broth powder and water)
• 15.25 ounces southwest corn with poblano and red peppers, (drained and freeze dried)
• 10 ounces mild Rotel diced tomatoes and green chilies, (drained and freeze dried)
• 1 ounces ranch seasoning mix -Get the Recipe
• 1 tablespoon freeze dried onion powder
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3 cups boneless skinless freeze dried chicken breasts
• 15.25 ounces black beans, (drained and freeze dried (can use pinto too)
• 1¼ cups smoked bacon, cooked and freeze dried
• 45 grams freeze dried cream cheese powder with a 1/4 cup of water
• 2 cups freeze dried shredded Colby and Monterey jack cheese with 1/8 cup water
• 1 tablespoons chopped freeze dried cilantro, optional garnish

Instructions

1. Add 3C broth and chicken to pot on medium heat.  Stir then let sit for 5 minutes.
2. Dump in corn and 1 1/4 C water.  Mix in the corn.
3. Add tomatoes and 1 C water.  Mix in the tomatoes
4. Add black beans and 1C water.  Stir in the black beans.
5. Add bacon, onion powder, chili powder, kosher salt, black pepper.  Stir to assimilate.
6. Add 45g powdered cream cheese and 2C shredded cheese.
7. Stir together for a couple minutes.  Cover and let simmer on low for 5 minutes.
8. Serve in bowls and sprinkle with freeze dried cilantro for presentation.

If you have leftovers, you can freeze dry the soup to enjoy later.

FREEZE-DRYING INSTRUCTIONS

1. Pour soup evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
2. Process according to freeze-dryer instructions.
3. When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.

TO RECONSTITUTE

Add recommended amount of hot water. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.