Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


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:!

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.