Ingredients
- 4 1/2 strips bacon
- 1 1/2 jalapeños
- 1/2 yellow onion
- 3 cloves garlic
- 2 tsp cumin
- 2 tsp chili powder
- 2 cups chicken broth
- 2 cans (14 oz) diced tomatoes with green chiles
- 1 1/4 lb boneless skinless chicken thighs
- 1 cans (14 oz) pinto beans
- 1 cans (14 oz) black beans
- 8 oz cream cheese
Steps
- Cook the bacon in a large pot over medium heat for 5 minutes, then transfer it to a plate and crumble it.
- Cook the onion and jalapeño in the bacon fat for 4 minutes, then add the garlic, cumin, and chili powder for 1 minute.
- Add the broth, tomatoes, chicken thighs, and crumbled bacon, then simmer uncovered for 18 minutes.
- Remove the chicken, shred it, and return it to the pot with the pinto beans and black beans.
- Stir in the cream cheese and simmer for 7 minutes until melted and the chicken reaches 165 F.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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