Cut bacon in 1 inch chunks and fry in large chili pot until crispy. Remove from pot with slotted spoon. Leave grease in pot.

Pat chicken dry and salt and pepper. Brown chicken in bacon grease quickly. Cooking on high for 2 minutes per side (or less) Do not cook chicken through just brown. Transfer to a large plate as chicken pieces are done. Cook in batches and do not pat chicken dry. We want the juices from the chicken. yummy.

Add garlic, cumin and chili powder until veggies are coated and spices are bloomed about 1 minute. Not telling you what bloomed means.

Turn off heat. Remove chicken, let cool for 10 minutes, and shred. I use two forks but you can cut in chunks if you want.

Using a potato masher- mash half of the beans and veggies in the pot. I find it easier to remove to a separate bowl and mash. Actually I make my husband mash but whatever.

Return the chicken, lime juice, bacon and mashed mixture back to the pot. Unless you have already eaten all the bacon. Then whoops.

If you feel like it’s too soupy add some thickening agent. Google it!

Serve with scallions cilantro and cheese. Don’t skip these!!!

Walaaa you’re done. Enjoy.