Step 1: Prepare the Ingredients

1. Chop the onion and garlic. If you’re using fresh chicken, trim off any excess fat. Cook the bacon until crispy, then crumble and set aside.
2. Soften the cream cheese by letting it sit at room temperature for 15–20 minutes.

Step 2: Sauté the Aromatics

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
3. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.

Step 3: Add the Chicken and Seasonings

1. Place the chicken breasts or thighs in the pot, nestling them into the sautéed aromatics.
2. Sprinkle the ranch seasoning mix, chili powder, smoked paprika, cumin, black pepper, and salt over the chicken.
3. Pour in the diced tomatoes, green chilies (if using), black beans, white beans, and chicken broth. Stir gently to combine.

Step 4: Simmer the Chili

1. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
2. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Make It Creamy

1. Add the softened cream cheese to the pot, stirring until it melts and fully incorporates into the chili.
2. Stir in the shredded cheddar cheese and heavy cream (if using) until the chili is smooth and creamy.
3. Taste the chili and adjust the seasoning with additional salt, pepper, or chili powder as needed.

Step 6: Serve and Garnish

1. Ladle the Crack Chicken Chili into bowls and top with crumbled bacon, shredded cheese, green onions, and cilantro.
2. Serve with tortilla chips, crackers, or crusty bread for dipping. Enjoy!