1.5 to 2 lb. boneless, skinless chicken thighs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
2 (15 oz.) cans pinto beans, drained
1 (15 oz.) can petite dice tomatoes
1 tsp. minced garlic
1 c. diced white onion
1 Tbsp. minced jalapeno
1 (32 oz.) box chicken broth
1 (8 oz.) box cream cheese
1/8 c. cilantro
Add the chicken, salt, pepper, onion powder, chili powder, pinto
beans, tomatoes, garlic, onion, jalapeno and chicken broth to slow
cooker. Cover and cook on high for 5 hours, or low for 8. Shred the
chicken with 2 forks. Add the cubed cream cheese into the soup.
Cover for an additional 20 minutes. Stir the cream cheese into the
soup. Some cream cheese chunks may remain; you can help them
dissolve by pushing them up to the side of the slow cooker with the
back of a spoon and continue stirring. Stir in cilantro and serve.
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