Creamy White Chicken Chili with Cream Cheese
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
Directions
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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. 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. Turn off heat; stir in the cubed cream cheese, stirring constantly until cream cheese melts and incorporates completely; stir in heavy cream.
4. Top individual servings with desired toppings.
**If wanting to make this in a slow cooker, complete step 1 above, then add all the ingredients to a large slow cooker. Cook on Low 6-8 hours or High 2-4. When hot and thickened as desired, continue with step 3.
10-14 servings.