Season chicken with garlic powder, red pepper flake, and salt and pepper.
Render fat from the bacon in a dutch oven until bacon is crispy. Rest bacon on a paper towel while leaving grease in the dutch oven.
Heat dutch oven over medium-high heat, add chicken and ranch seasoning, coating chicken well. Cook until golden brown, add onion.
Reduce heat to low; add white beans, Rotel tomatoes, and bacon (crumbled).
Place the block of cream cheese and cheddar cheese on top.
Turn heat to medium. Stir well to melt and incorporate the cream cheese.
Add chicken stock and bring to a boil.
Serve hot topped with green onions, if desired