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Creamy White Chicken Chili Recipe


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     Creamy White Chicken Chili

Category   Salads - Soups - Sidedishes
Sub Category   None

2 medium onions, diced
4 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil OR Coconut oil
2 pounds COOKED shredded chicken
32-64 ounces chicken broth (homemade is best) Enough to just cover the ingredients
4 cans (15.5 ounces) great northern white beans, fully drained and rinsed
3 cans (4 ounces) diced green chiles (or 1 large can whole green chiles, split, rinsed, and diced)
2 teaspoons salt (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons molasses
1/2 cup freshly chopped cilantro (optional)
8 ounces low fat cream cheese, cubed

In a 6 qt dutch oven or stock pot, saute the onions and garlic in the oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
Add in the cooked chicken, chicken broth, beans, chiles, spices and molasses. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for at least 30-45 minutes, or until it's the thickness you desire, stirring occasionally.
Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Top with as many or as few optional toppings as you desire. optional toppings Tortilla chips or strips sliced jalapeños chopped cilantro shredded Mexican blend cheese sour cream sliced avocado
SLOW COOKER INSTRUCTIONS Complete step 1 above and then add all the ingredients to a large slow cooker. Cook on low for 6-8 hours or high for 2-4. Once hot and thickened to your liking, continue with step 3. Enjoy! Use LESS liquid in the crock pot since the liquid cannot evaporate to reduce during cooking. No more than 32 oz. of chicken broth.

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