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-Chicken breast + broth -Corn and beans -Garlic and onions -Diced tomatoes and green chiles -Spices + ranch dressing -Jalapeno -Toppings - cheese, green onion, bacon and cilantro
Saute the garlic and onions.
Cook the chicken breasts in the dutch oven, a couple of minutes on each side.
Add the broth, beans, corn, tomatoes, green chiles, and spices and allow it to simmer over medium heat for 30 minutes.
Add the cream cheese to the chili and stir until well combined, about 5 minutes.
Spoon the chili into individual bowls and add the toppings.
Ranch seasoning is a secret ingredient to this special crack chicken chili - don't omit it!