- 2 onions diced
- 1 tablespoon minced garlic
- 2 tablespoons 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 great northern white beans 15.5 ounce cans, fully drained and rinsed
- 3 cans diced green chiles 4 ounce cans, drained
- 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 fresh cilantro chopped
- 8 ounces low fat cream cheese cubed
- 1 cup heavy cream
OPTIONAL TOPPINGS
- Tortilla chips or strips
- sliced jalapeños
- chopped cilantro
- shredded Mexican blend cheese
- sour cream
- sliced avocado
- lime juice
INSTRUCTIONS
- 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.
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- Get full recipe >> CLICK HERE
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