Description

Cooler weather calls for warm soups & chili, & this one will comfort & satisfy a crowd in any weather. Chicken, white beans, green chilies, chicken stock, cream cheese & heavy cream make this a chili that you'll make many times through the season.

Ingredients

• 2 medium onions, diced
• 1 T. minced garlic
• 2 T. freshly squeezed lime juice
• 1 T. olive oil
• 2 lb. cooked chicken, cubed (or 2 lb. cooked, shredded rotisserie chicken)
• 32 oz. low-sodium chicken stock/broth
• 4- 15.5 oz. cans Great Northern white beans, drained and rinsed
• 3- 4 oz. cans diced green chiles
• 2 t. salt
• 1 t. black or white pepper
• 2 t. ground cumin
• 2 t. dried oregano
• 1/2 t. cayenne pepper
• 1 t. chili powder
• 1/2 c. freshly chopped cilantro, optional
• 8 oz. low-fat cream cheese, cubed
• 1 c. heavy cream
• Optional Toppings:
• tortilla chips or strips
• sliced jalapeños
• chopped cilantro
• shredded Mexican blend cheese
• sour cream
• sliced avocado
• freshly squeezed lime juice

Steps

1. 1. In a 6 quart Dutch oven or stockpot, saute onions and garlic in olive oil and lime juice over medium-high heat; cook until onions are fragrant and translucent.
2. 2. Add in already cooked chicken, chicken stock/broth, beans, chiles, and seasonings. Bring to a boil, stirring often; reduce heat to a simmer; simmer uncovered 30-45 minutes, or until it's the desired thickness, stirring occasionally. Letting it simmer for a full hour lets all the flavors blend fully and to get a nice thickness. It could be ready to go after 30 minutes, if in a hurry.
3. 3. Turn off heat; stir in the cubed cream cheese, stirring constantly until cream cheese melts and incorporates completely; stir in heavy cream.