In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
1 tablespoon olive oil, 1 medium onion, chopped, 2 cloves garlic, minced
Stir in black beans, corn, diced tomatoes with green chilies, ranch seasoning, chili powder, and cumin.
1 15-ounce can black beans, rinsed and drained, 1 15-ounce can corn, drained, 1 10-ounce can diced tomatoes and green chilies, 1 packet ranch seasoning, 1 teaspoon chili powder, 1/2 teaspoon cumin
Add the shredded chicken to the pot. Mix well to ensure everything is combined.
2 cups cooked chicken, shredded
In a separate bowl, whisk together the softened cream cheese and chicken broth until smooth and creamy.
8 ounces cream cheese, softened, 1/2 cup chicken broth
Pour the cream cheese mixture into the chili pot. Stir until the cream cheese is fully melted and incorporated, creating a creamy, cheesy chili.
8 ounces cream cheese, softened, 1/2 cup chicken broth
Bring the chili to a simmer, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Ladle the Cream Cheese Crack Chicken Chili into bowls. Top with shredded cheddar cheese, sour cream, and green onions, if desired. Serve with tortilla chips for dipping.
shredded cheddar cheese, sour cream, green onions, chopped, tortilla chips
