Well, belles, it’s finally cooling off outside and we can hardly wait to get back in the kitchen and get some comfort food happening. Here in our neck of the woods, we have been doled out a very extended summer, so we are actually looking forward to some sweater weather!! Of course, that being said, neither of us actually likes the cold, so the whining and complaining is sure to commence promptly. We do love to stave off the cold with foods that will warm your belly and your heart.
This White Chicken Chili will def do the trick.
It’s easy, delicious and even more scrumptious the next day !
Thank you The cookie rookie for this tremendously tasty concoction!
White chicken chili
Gather your ingredients
2 med. onions , chopped
1 T minced garlic
2T fresh lime juice
2lbs shredded rotisserie chicken
32 ounces low sodium chicken broth
4 cans ( 15.5oz) great northern beans , drained and rinsed
3 cans ( 4oz) diced green chiles
2t ground cumin
2t dried oregano
1t chili powder
1/2c freshly chopped cilantro
8 oz low fat cream cheese
1cup heavy cream
Gather the goods…
Do a wee bit of chopping….
Now…sauté the onions and garlic in olive oil until translucent. Add lime juice and throw it all together! (Except cream cheese and cream). Cook on low 6-8 hours or on high 2-4 hours. Gotta love a fix it and forget it!!!
But believe you us…once you taste it, you won’t forget it.
Once done, add cubed cream cheese and stir until incorporated. Stir in heavy cream until heated through.
Top with choice of condiments. We like cilantro, green onions, cheese, sour cream, jalapeño, avocado, lime juice, tortilla chips.
We halved the recipe as we did not have a large crowd dining. This also freezes beautifully.
Find the full recipe here