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Rinse and sort the beans and sort any debris out. Then place the pinto beans in the bottom of the crock pot.
Add the broth, green chiles, onion, garlic, cumin, and bay leaves.
Cook on high for 5-6 hours.
Once the beans are tender, remove the bay leaves and strain 2 cups of liquid out of the beans. Use an immersion blender to blend, adding removed liquid until smooth and creamy.Note: Depending on the beans, cook time, and your personal preference, you may add all of the liquid back in (I did here,) some, or none of the liquid. If your beans are super absorbent and there isn't two cups, of liquid to remove, you can just blend them as is. If you need to thin them out more, add extra chicken broth as needed, however it is unlikely you will need more.
Season with salt to taste.