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Bowl of creamy Crack Chicken Chili topped with herbs and spices

Crack Chicken Chili

A warm and creamy chili made with tender chicken, spices, and cream cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For Cooking
  • 1 tbsp olive oil Ideal for sautéing; avocado oil works too for a neutral flavor.
  • 1 lb boneless, skinless chicken breasts Provides lean protein; substitute with thighs if preferred.
Spices & Seasonings
  • 1 tsp onion powder Adds depth; use fresh onions for a crisper texture if desired.
  • 1 tsp garlic powder Offers a hint of savory flavor; fresh minced garlic can enhance aroma.
  • 1 tsp dried dill Brightens the dish; tarragon or parsley can be used as alternatives.
  • to taste Kosher salt and pepper Fundamental seasonings; boost flavor with additional herbs.
  • 1 tsp crushed chili flakes Optional for heat; leave out or reduce for a milder chili.
Liquids & Base
  • 1.5 cups low-sodium chicken broth Keeps it flavorful while purging excess salt; vegetable broth is a great option.
  • 28 oz white, butter or pinto beans A source of fiber and great texture; canned or cooked from dry beans work.
  • 15 oz tomato sauce or passata Adds richness; crushed tomatoes can add a chunkier texture.
Creaminess & Toppings
  • 8 oz full-fat cream cheese Creaminess and richness; use Neufchâtel cheese for a lighter version.
  • 1 cup shredded sharp cheddar cheese Melts beautifully on top; Mexican blend or Monterey Jack works well too.
  • 2 pieces green onions, thinly sliced Freshness and a bit of crunch; regular onions can also be used.
  • to taste freshly chopped cilantro Optional; enhances freshness; parsley can substitute for those who aren’t fans.

Method
 

Cooking Process
  1. Heat the olive oil in a heavy-bottom pot over medium-high heat.
  2. Add the diced chicken breasts in a single layer and let them cook undisturbed for 3-4 minutes until they form a golden-brown crust.
  3. Sprinkle in the onion powder, garlic powder, dried dill, crushed chili flakes (if using), along with a generous pinch of Kosher salt and pepper. Stir to combine and cook for another minute, allowing the spices to coat the chicken.
  4. Pour in the chicken broth, followed by the beans and tomato sauce. Stir everything well. Bring to a boil before reducing to a simmer.
  5. Let it cook for 15-20 minutes, ensuring the chicken is fully cooked and the chili thickens.
  6. When complete, incorporate the full-fat cream cheese, stirring until fully dissolved, which will add that signature richness.
  7. Serve warm, topping with shredded cheddar, sliced green onions, and freshly chopped cilantro if you like.

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stove or in the microwave, adding a splash of broth for moisture. Freezing is fantastic; allow it to cool completely before transferring to freezer-safe containers. It can last for up to three months in the freezer. Thaw overnight in the refrigerator and reheat thoroughly before serving.