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  • 2 pounds boneless skinless chicken breasts
  • 3 cups chicken broth
  • 15 ounces pinto beans, drained and rinsed
  • 15 ounces black beans drained and rinsed
  • 15 ounces corn drained and rinsed
  • 14 ounces fire roasted diced tomatoes
  • 8 ounces diced green chiles
  • 8 slices cooked bacon, chopped
  • ¼ cup tomato sauce, El Pato Mexican or regular
  • 8 ounces cream cheese, softend and cubed
  • 2 packets dry ranch seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 cup sharp cheddar cheese, shredded
  • salt and pepper to taste
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