Sarah’s White Chicken Chili

• strips of bacon4
• jalapeños, ribs and seeds removed↗1
• half of a yellow onion0.5
• cloves garlic↗3
• cumin↗2 teaspoon
• chili powder↗2 teaspoon
• chicken broth↗2 cup
• two 14-ounce cans diced tomatoes with green chiles (with juices!)14
• boneless skinless chicken thighs (you can also use chicken breasts - I like it both ways)↗1.25 pounds
• one 14-ounce can pinto beans, drained and rinsed14
• one 14-ounce can black beans, drained and rinsed14
• cream cheese↗8 ounce

Step-by-step instructions

1. 1

   Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.

2. 2

   Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.

3. 3

   Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.

4. 4

   Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.

5. 5

   Tie it all up: Stir in the shredded chicken, beans, and cream cheese. The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!

6. 6

   Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.