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Chicken Chili with Crackers Recipe
Ash Tyrrell

Chicken Chili with Crackers Recipe

I make this chicken chili with crackers whenever I want dinner on the table fast without giving up on flavor. I started with a simple white chicken chili idea, and after a few tries, the crunchy cracker topping became the part my family fights over.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded – using rotisserie chicken is what makes this a 20-minute meal instead of an hour-long one
  • 4 tablespoons unsalted butter – forms the base of the roux and adds richness
  • 4 tablespoons all-purpose flour – thickens the chili so it isn't thin or watery
  • 3 cups chicken broth – go with unsalted or low-sodium so you control the final flavor
  • 1 cup half-and-half – gives that creamy texture without being as heavy as heavy cream
  • 1 can 15 oz white beans, drained and rinsed – cannellini or great northern beans both work well here
  • 1 cup corn kernels – fresh canned, or frozen all work, just drain well if canned
  • 1 can 4 oz diced green chiles – this is where the chili gets its signature warmth
  • 1 teaspoon ground cumin – adds that earthy smoky chili flavor
  • 1 packet 1 oz ranch dressing mix – the shortcut ingredient that ties everything together
  • 6 slices bacon cooked and crumbled – adds smoky crunch, so don't skip crisping it fully
  • 1 ½ cups sharp cheddar cheese shredded – grate it fresh off the block, pre-shredded cheese doesn't melt as smoothly
  • Salt and black pepper to taste – season at the end since broth and ranch mix already carry some salt
  • 1 cup crushed crackers I like Simple Mills almond flour crackers for a gluten-free crunch – this is the topping that makes the dish

Method
 

  1. Pull the meat off a rotisserie chicken and shred it into bite-size pieces with two forks. I keep some larger chunks mixed with smaller shreds so every spoonful has texture. Set the shredded chicken aside in a bowl while you start the base.
  2. Melt the butter in your Dutch oven over medium-high heat until it's fully melted and bubbling slightly. Whisk in the flour right away and keep stirring for about a minute so it doesn't clump or scorch. This step is what thickens your chili later.
  3. Slowly pour in the chicken broth while whisking constantly to keep the mixture smooth. Add the half-and-half next, still whisking, until everything blends into a creamy, lump-free base. This part takes patience, but it's worth it for the texture.
  4. Stir in the shredded chicken, white beans, corn, diced green chiles, cumin, and ranch dressing mix. Give everything a good stir so the seasoning distributes evenly through the pot. At this point your kitchen should already smell amazing.
  5. Bring the chili to a gentle boil, then reduce the heat to medium-low and let it simmer for about 15 minutes. Stir in the cooked bacon and shredded cheddar, letting it melt completely into the broth before turning off the heat.
  6. Ladle the hot chili into bowls and sprinkle a generous handful of crushed crackers right on top. I let mine sit for a minute so the crackers soften just slightly on the edges while staying crunchy in the center.

Notes

  • I always use a rotisserie chicken from the store instead of cooking chicken from scratch, it saves so much time and adds better flavor
  • I grate my own cheddar cheese instead of buying pre-shredded, it melts so much smoother into the broth
  • I crisp my bacon until it's really crunchy, soft bacon just gets lost in a creamy chili
  • I taste before adding extra salt since the ranch packet and broth already bring plenty
  • I crush my crackers by hand instead of a food processor, I like some pieces bigger for extra crunch