The BEST white chicken chili

I hope everyone had a great Thanksgiving! We had the absolute best long weekend at my in-laws. Spending time at their farm is so relaxing and feels like such a getaway from the hustle and bustle of everyday life. Anyways, this time of year we have soup or chili every Sunday. I love being able to hang out around the house and watch football on Sundays knowing that a yummy soup is cooking in the crockpot. This is the best white chicken chili. A delicious mix up if you are tired of traditional chili.

White Chicken Chili

Ingredients:

-2 medium onions, diced

-1 tbsp minced garlic

-2 tbsp freshly squeezed lime juice

-1 tbsp olive oil

-2 lbs cooked chicken, cubed (I used 1 whole rotisserie chicken)

-32 oz low sodium chicken broth

-4 cans (15.5 oz) great northern white beans, drained and rinsed

-3 cans (4 oz) diced green chiles

-2 tsp salt
-1 tsp pepper

-2 tsp ground cumin

-2 tsp died oregano

-1/2 tsp cayenne pepper

-1 tsp chili powder

-8 oz low fat cream cheese, cubed

-1 cup heavy cream

Directions:

1. In a large pot, sauté the onions and garlic in the olive oil and lime juice until onions are cooked well.

2. Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, then reduce heat to simmer. Simmer uncovered for 30-45 minutes or until thickness you desire. Stir occasionally.

3. Turn off heat and stir in the cubed cream cheese. Stir constantly until cream cheese melts and incorporates completely. Stir in the heavy cream.

4. Serve with toppings: shredded cheese, cilantro, avocado, tortilla strips, you decide!

**You can also make in a crock pot. Complete step 1 then add all ingredients to a large crock pot. Cook on low for 6-8 hours or high for 2-4. Once hot and thickened, continue with step 3.**

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