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There’s something undeniably comforting about a warm bowl of chili, especially as the temperatures drop and the crisp air of fall and winter settles in. Chili has long been a staple in many households, a go-to dish that brings people together, whether for casual weeknight dinners or festive gatherings. It embodies warmth, heartiness, and the joy of sharing a meal. Among the many variations of chili, the Cream Cheese Crack Chicken Chili stands out with its unique twist that combines the classic chili experience with the rich, creamy indulgence of cream cheese.

Cream Cheese Crack Chicken Chili

Warm up your chilly evenings with a delicious bowl of Cream Cheese Crack Chicken Chili! This cozy recipe combines tender chicken, creamy cream cheese, and zesty spices for a satisfying meal that's easy to make. Perfect for busy weeknights or gatherings, this hearty chili is not just comforting but also packed with protein and fiber. Serve it with crusty bread or a fresh salad for a complete and enjoyable dining experience that everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 (8 oz) package cream cheese, softened

1 cup chicken broth

1 can (14 oz) diced tomatoes with green chilies

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 packet ranch dressing mix (1 oz)

1 tablespoon taco seasoning

1 medium onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro (for garnish)

Salt and pepper, to taste

Optional: sliced jalapeños (for garnish)

Instructions
 

Cook the Chicken: In a large pot, add the boneless chicken breasts. Pour in the chicken broth and bring to a simmer over medium heat. Cover and cook for about 20 minutes, or until the chicken is thoroughly cooked. Remove the chicken and let it cool slightly before shredding it.

    Sauté Vegetables: In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Increase the heat to medium-high and return the shredded chicken to the pot. Add in the cream cheese, diced tomatoes (with their juice), kidney beans, corn, ranch dressing mix, and taco seasoning. Stir well to combine all the ingredients.

        Simmer: Allow the chili to simmer uncovered for about 15-20 minutes. During this time, stir occasionally and let the flavors meld together. If the chili is too thick, you can add a bit more chicken broth to reach your desired consistency.

          Add Cheese: Once the chili is hot and well combined, stir in the shredded cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.

            Serve: Ladle the chili into bowls and garnish with fresh cilantro and sliced jalapeños if desired.

              Prep Time, Total Time, Servings:

                15 minutes | 45 minutes | 6 servings