Ingredients

The following ingredients have 12 Servings
  • 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
  • Tortilla chips or strips, jalapeños, cilantro, shredded cheese, sour cream, avocado, or whatever you'd like!

Instruction

  • 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.
  • Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Crock Pot Instructions)
  • Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
  • Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.