White Chicken Chili

Credit: Danny Jones

Firehouse Servings: 4

Ingredients:

• Rotisserie chicken or 4 Chicken breast
• 1 1/2 yellow onion diced
• 3 cloves garlic minced
• 36 oz chicken broth
• 3 15 oz cans great northern beans( drained and rinsed)
• 3 4 oz cans diced green chilies(I do 1 hot and 1 mild)
• Can of corn drained
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 1 1/2 tsp cumin
• 2 1/8 tsp oregano
• 3/4 tsp chili powder
• 3/8 tsp cayenne pepper
• Fresh cilantro to taste
• 6oz cream cheese softened
• 3/8 cup half & half

Directions:

• Cook chicken if not rotisserie.
• Shred chicken and add to pot.
• Add all of the ingredients to the pot except cream cheese and half and half.
• Bring to boil.
• Add cream cheese and half and half.
• Mix well .
• Cook for about 25 to 30 minutes until cream cheese is melted, and it begins to thicken.

Notes:

Serve with tortilla chips, and/or tortilla strips.