Description
A creamy, spicy, and addictive white bean chili loaded with tender chicken and topped with all the fixings. Called “crack chili” because one spoonful and you can’t stop!
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1.5 lbs (675g) boneless, skinless chicken breasts
- 6 cups chicken broth
- 1/2 cup Frank’s RedHot Original Sauce
- 1/3 cup ranch dressing
- 3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 8 oz cream cheese, softened and cut into chunks
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional toppings: green onions, shredded cheddar, sour cream, crispy bacon bits, tortilla strips
Instructions
- Sauté Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and celery, sauté for 5-7 minutes until soft. Add minced garlic and cook for 1 minute more.
- Build Broth: Pour in the chicken broth, hot sauce, ranch dressing, thyme, oregano, garlic powder, onion powder, salt, and pepper. Stir well.
- Add Chicken: Place the whole chicken breasts into the broth. Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
- Shred: Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- Add Beans: Stir in the drained white beans.
- Melt Cream Cheese: Cut the cream cheese into chunks and stir it into the simmering chili. Stir frequently until it melts completely and incorporates smoothly.
- Taste & Adjust: Season with additional salt, pepper, or hot sauce as desired.
- Serve: Ladle into bowls and top with your choice of garnishes.
Notes
Slow Cooker Method: Combine all ingredients except cream cheese in a slow cooker. Cook on LOW for 6-8 hours. Stir in cream cheese at the end until melted.
Make Ahead: This chili tastes even better the next day. Store in the fridge for up to 5 days or freeze for up to 3 months.
Creamy Boost: Add 1/4 cup heavy cream or sour cream at the end for extra richness.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg