This Ultimate Crack White Chicken Chili is sure to warm up your dinner table any night of the week! With its spicy kick and tangy creaminess, it will leave you wanting seconds (and thirds!). Check out this easy-to-follow recipe for the ultimate crack chili experience – you won’t be disappointed!
I think my favorite thing about this Cream Cheese Chicken Chili recipe is how creamy it is. White chicken chili is just like any other chili recipe, except that instead of a tomato base, you make a white base that starts with a roux.
Even though a nice pot of hot chili is good anytime of the year, I think during the Fall and Winter, a piping hot bowl of chili always hits the spot. The only problem with enjoying soup is that it easily can become mundane.
That’s why I love to experiment with different recipes. If you are craving an unique bowl of hearty chili, then our Kielbasa Chili is a must try! There is a secret ingredient included in the ingredients that might surprise you! If you love a milder White Chili, then this easy chili recipe may be what you are craving!
If you are looking for a rich and hearty soup that is full of beer, bacon, beef, and beans, then our Bacon, Beef, and Beer Chili recipe is one to check out! And last but certainly worth trying is our Firehouse Chili. This chili recipe has a definite unique spin to it. It was inspired by a recipe in a Taste of Home cookbook I have. This is a very filing recipe and it makes a large batch of chili that would be great to freeze so you have it on hand.
- Chicken – you can use boiled, canned, frozen, or rotisserie.
- Ranch dressing (dry) – this is what really adds extra flavor to this chili.
- With this recipe you can adjust the seasonings as you need to. If you prefer to give it more of a tex-mex taste, you can squeeze in some fresh lime juice and top with jalapenos.
🍲How Do I Make This in a Slow Cooker?
You can use the same recipe as below. However, I would wait to add the cheese until the end of the cooking time. I would also make a slurry out of cornstarch and water and add to the recipe in lieu of the flour and butter.
💭 Top Tips
- To make it thicker, add a thickening agent such as a roux or slurry.
- Pick up a rotisserie chicken at the store to make this meal come together even quicker.
What is White Chili Made Of?
Instead of using the traditional red kidney beans, White chili is made with chicken, white beans, and green chilies.
🥗What Do You Eat with This?
We normally use tortilla strips or chips, sour cream, and jalapenos.
Why is This Called Crack Chicken?
Quite simply because you can’t stop eating it once you start. And when you consider all of the additional ingredients of bacon, ranch, and cheese, while then you’ll see why this recipe is not only a keeper but one you’ll have to make a double batch of!
- Prepare the chicken.
- Make the roux.
- Add in the heavy whipping cream and chicken broth and stir until the mixture comes to a boil.
- Add in the remaining ingredients.
- Bring the chili to a boil and let the flavors combine.
I was inspired to create this version of the chili after trying the version I found on Plain Chicken. I made this recipe to suit my family’s taste. You can find that recipe by going here.
A Dutch oven or a heavy bottomed pot will work the best for this recipe.
If you have any leftovers, cool the chili down to room temp and put any leftovers in an airtight container and place in the fridge. In the refrigerator, it will last up to four days.
To freeze, place the cooled soup into a freezer safe container and freeze for up to three months.
To reheat, simply thaw the chili in the fridge and reheat the soup in the microwave. However, if you are reheating more than just a couple of portions, place the defrosted chili into a pot and reheat it that way.
Regular red chili uses ground beef, kidney beans, and tomatoes and red chilies. The white chili is usually made with chicken, green chilies, cannellini beans, and broth.
Quiet simply for flavor. You just have two trust me on this one.
Ultimate Crack White Chicken Chili
- Dutch oven or heavy bottomed pan
- cutting board
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup heavy whipping cream
- 1 cup of water
- 2 cups chicken broth
- 1 tsp chili powder
- 8 pcs of bacon cooked and crumbled
- 1 – 1 oz. packet of dry ranch seasoning/dressing mix
- 1 cup of mozzarella cheese
- 1 cup of shredded cheese
- 4 oz. of cream cheese
- 1 tsp Tajin seasoning
- 1 can of cannellini beans
- 4 oz can of green chilis
- If you will be using fresh chicken breast, prepare your chicken the way you normally do. Either by broiling or cooking it in a skillet.
- While the chicken is cooking, make your roux. To make a roux, melt the butter in a dutch oven on medium heat. Once the butter has melted, slowly add in the flour. Mix the ingredients together and let the flour mixture cook for about a minute. It’s important to let the flour cook before proceeding.
- Then add in the heavy whipping cream and chicken broth. You will want to slowly incorporate the liquid into the flour and butter mixture. Stir until the mixture comes to a boil. Once it’s at a boil, continuous stir until the roux has thickened. Approximately 3 to 5 minutes.
- Then add all of the remaining ingredients, except the cheddar cheese and bacon, into the pot. Once the chicken is done, cut it into cubes and add it to the chili.
- If you are using rotisserie chicken that has been removed from the bones and deskinned or canned chicken, you can add that in now.
- Let everything come to a boil and then reduce the heat to low and let everything marry together.
- When the White Chicken Chili is ready to serve up, ladle it into a soup bowl and top with the shredded cheese and the bacon.