Step 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.

Step 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.

Step 3

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

Step 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.

Step 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!

Step 6

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