Creamy Chicken White Chili

Ingredients

• 2 medium onions, diced
• 1 tablespoon minced garlic
• 2 tablespoons freshly squeezed 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 (15.5 ounces) great northern white beans, fully drained and rinsed
• 3 cans (4 ounces) diced green chiles (I only added 1 I didn't want to make it too spicy)
• 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 freshly chopped cilantro
• 8 ounces low fat cream cheese, cubed
• 1 cup heavy cream . (I opted out of this and used unsweetened almond milk)

Instructions

1. 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.
2. 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.
3. 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.
4. Top with as many or as few optional toppings as you desire.