RECIPE INSTRUCTIONS:

1. Dice onions & peppers and mince garlic.  
2. Take all the meat off the chicken and cut or shred it to the desired size. I like to cut mine into small pieces.     
3. Cook bacon to desired crispness. I like mine pretty crispy. I use an air fryer and pre-cut the bacon into bite-sized pieces.  
4. Heat olive oil in a large stock pot. Add diced onions and peppers, and sauté with a sprinkle of salt until onions are translucent. Add garlic and sauté for an additional minute.  
5. In a mixing bowl, combine the shredded/cut chicken with salt, pepper, chili powder, and cumin. I use a bit more than the recipe calls for because I like all the chicken pieces to be seasoned. Add to pot with sautéed peppers & onions.  
6. Add Rotel, corn (if desired), and chicken broth. I like to add enough broth so it's a little soupy. It usually comes to about 4 C for me. Don’t worry, it will thicken up when you add the cream cheese.  
7. Add bacon pieces and cream cheese. I like to cut the cream cheese into smaller portions so it melts faster. Once the cheese is all melted and the pot has simmered for about an hour, you are ready to serve.  
8. We have found that it tastes really good served over rice, but that is not necessary.