Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 packet (1 oz) dry Ranch seasoning mix
  • 1 tsp ground cumin
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) sweet corn, drained
  • 2 cups chicken bone broth
  • 8 oz cream cheese, softened to room temperature
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup heavy cream

Instructions:

  1. Place diced bacon in a cold Dutch oven. Turn heat to medium and cook 8 minutes until golden and crispy.
  2. Remove bacon with a slotted spoon. Leave about 2 tablespoons of fat in the pan.
  3. Add chicken pieces to the hot bacon fat. Sear for 5 minutes until a brown crust forms.
  4. Stir in the diced onion. Cook for 3 minutes until the onion turns translucent and soft.
  5. Add the minced garlic, chili powder, ranch seasoning, and cumin. Toast for 1 minute until the spices smell fragrant.
  6. Pour in the tomatoes, black beans, corn, and chicken bone broth. Stir well to scrape the bottom of the pot.
  7. Bring the mixture to a gentle simmer. Cook for 10 minutes until the chicken is fully cooked and tender.
  8. Lower the heat to medium low. Whisk in the softened cream cheese pieces until completely melted and smooth.
  9. Stir in the heavy cream and shredded cheddar. Continue stirring until the cheese is velvety and the soup is thick.
  10. Fold half of the crispy bacon back into the pot. Serve immediately with the remaining bacon on top.