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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |