Creamy White Chicken Chili
1 large onion, diced
2 cloves garlic, minced
Juice of 1 lime
1 tablespoon vegetable oil
2-3 lbs. cooked chicken, cubed
4 cups chicken broth
4 (15.5 oz.) cans great northern white beans, drained and rinsed
3 (4 oz. cans) diced green chilies
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon chili powder
1 jalapeno, seeded and diced
1 ½-2 cups frozen corn
8 oz. cream cheese, cubed
1 cup heavy cream
Sour Cream (garnish)
Pepper Jack cheese, shredded (garnish)
Tortilla chips (garnish)
In a large stock pot over medium heat, sauté onions in oil for 3-4 minutes. Add garlic and sauté 1-2 minutes, or until fragrant, then add lime juice and stir. Add to a large slow cooker. Next, add in cooked chicken, chicken broth, beans, green chilies, salt, pepper, cumin, oregano, red pepper flakes, chili powder, jalapeno and frozen corn. Stir well. Cook on low 5-6 hours, or high 2-4 hours. Stir in cream cheese until the cheese cubes melt and incorporates completely. Stir in heavy cream. Mix thoroughly. Cook an additional 30 minutes on low. Serve topped with sour cream, cheese and crushed tortilla chips.
