Creamy White Chicken Chili with Cream Cheese

• Meat

  • 2 lbs Chicken, cooked

• Produce

  • 1 Avocado
  • 1/2 cup Cilantro
  • 1 Cilantro
  • 1 tbsp Garlic
  • 4 cans Great northern white beans
  • 3 cans Green chiles
  • 1 Jalapenos
  • 2 Onions, medium
  • 2 tsp Oregano, dried

• Canned Goods

  • 32 oz Chicken broth, low-sodium

• Condiments

  • 2 tbsp Lime juice, freshly squeezed
  • 1 Lime juice

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 8 oz Cream cheese, low fat
  • 1 cup Heavy cream
  • 1 Mexican-blend cheese
  • 1 Sour cream

• Other

  • Tortilla chips or strips

Found on thecookierookie.com

Description

Ingredients

• 2 medium onions, diced
• 1 tablespoon minced garlic
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon olive oil
• 2 pounds COOKED chicken, cubed (or 2 lbs cooked shredded rotisserie chicken)
• 32 ounces low sodium chicken broth
• 4 cans (15.5 ounces) great northern white beans, fully drained and rinsed
• 3 cans (4 ounces) diced green chiles
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1/2 cup freshly chopped cilantro
• 8 ounces low fat cream cheese, cubed
• 1 cup heavy cream
• Tortilla chips or strips
• sliced jalapeños
• chopped cilantro
• shredded Mexican blend cheese
• sour cream
• sliced avocado
• lime juice

Directions

• In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
• Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until its the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Slow Cooker Instructions)
• Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
• Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
• Enjoy!
• *** You can also make this in a slow cooker! Complete step 1 above and then add all the ingredients to a large slow cooker. Cook on low for 6-8 hours or high for 2-4. Once hot and thickened to your liking, continue with step 3. Enjoy!