Ingredients:

• Chicken (1 pound)
• Cilantro
• Corn (1 15 oz can)
• Black Beans (15 oz can)
• Diced Tomatoes (15 oz can)
• Tortilla Chips
• Avocado (1 – sliced)
• Garlic (4 cloves)
• Onions (1)
• Bacon (5 strips, cut with shears)
• Green Bell Pepper (1)
• Jalapeños (1)
• Salt (1 tsp)
• Pepper (black and white – 1 Tsp)
• Cumin (1 tbsp)
• Garlic powder (1 tsp)
• Onion powder (1 tsp)
• Cayenne Powder (1 tsp)
• Chicken Broth (2 cups)

Directions:

• Season 1 pound of chicken with 1 Tsp of salt, black pepper, white pepper, cumin, cayenne, garlic and onion powder. Set aside
• Take 5 strips of bacon, cut in 1 inch pieces using kitchen sheets.
• In a large pot, fry the bacon pieces then set aside on a paper towel for them to drain.
• In the same pot, cook the chicken in the bacon grease 5 minutes on one side and 3 minutes on the other. Set aside once finished

• Dice onions, garlic, bell pepper, hot pepper and jalapeños.

• Keep heat on medium and add the diced onion, bell peppers, and garlic.
• After a couple of minutes, add diced tomatoes, black beans (drained and washed), corn, and the same spices used to season the chicken. Pour in 2 cups of chicken stock.

• Add the Chicken back into the pot, cover the pot and let simmer for an hour.

• Remove chicken, shred it, then add back into the pot. Allow to simmer for an additional 10 minutes, add more stock if needed.

• 
• Top with tortilla chips, the bacon from earlier, juice from one lime and cilantro.

Enjoy!