# Sarah's White Chicken Chili

Cuisine: western · Time: 40 minutes · Servings: 6

## Ingredients

- 4-5 strips of bacon
- 1-2 jalapeños, ribs and seeds removed
- half of a yellow onion
- 3 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 cups chicken broth
- two 14-ounce cans diced tomatoes with green chiles (with juices!)
- 1.25 pounds boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)
- one 14-ounce can pinto beans, drained and rinsed
- one 14-ounce can black beans, drained and rinsed
- 8 ounces cream cheese

## Steps

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. 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. Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.
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. 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. Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.

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Source: pinchofyum — https://pinchofyum.com/sarahs-white-chicken-chili
Page: https://findfood.fun/vi/recipes/1828
Language: en (requested translation unavailable)