Ingredients
- 3 slices bacon crumbled
- 2 boneless skinless chicken breasts cubed
- 1 tsp garlic powder
- ½ tsp crushed red pepper flake
- 1 packet ranch seasoning mix
- 1 onion chopped
- 1 8 oz block cream cheese
- ½ cup shredded cheddar cheese
- 15oz can white beans drained and rinsed
- 10oz can Rotel tomatoes with green chilies
- 4 cups chicken broth
- Salt and black pepper to taste
- Chopped green onions (for garnish
Instructions
- Season chicken with garlic powder, red pepper flake, and salt and pepper.
- Render fat from the bacon in a dutch oven until bacon is crispy. Rest bacon on a paper towel while leaving grease in the dutch oven.
- Heat dutch oven over medium-high heat, add chicken and ranch seasoning, coating chicken well. Cook until golden brown, add onion.
- Reduce heat to low; add white beans, Rotel tomatoes, and bacon (crumbled).
- Place the block of cream cheese and cheddar cheese on top.
- Turn heat to medium. Stir well to melt and incorporate the cream cheese.
- Add chicken stock and bring to a boil.
- Serve hot topped with green onions, if desired
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