White Chicken Chili

chicken Hot sauce jalapeno

It's that time of year when we love to make warm comfort food. This chili is one of my favorite go to meals!

1 yellow onion, small dice
2 tbsp oil
4 cloves garlic, minced
1 32oz chicken stock
1 cup water
2 anaheim peppers, small dice
2 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
salt and pepper
1- 6oz package of jalapeno cream cheese
1.5 cups frozen corn
2 cans cannelini beans
2 cups shredded rotisserie chicken ( or 5 breasts in a crock pot on low** see recipe)
1 tbsp fresh lime juice
2 tbsp chopped cilantro
Cook 4-5 chicken breasts on low in a crockpot for 6 hours with 1 32oz jar of chicken stock. When shreddable, put chicken in a bowl and shred.  Save and strain chicken stock.
Sauté yellow onion for 3-4 minutes.  Add anaheim peppers, stir.  Add garlic and stir for 30 seconds.  Add chicken broth, all dry spices, 1 cup water and bring to boil. Reduce heat and simmer for 15 minutes.Puree 1 can of rinsed beans in a food processor.  Add pureed beans, cream cheese, saucy, whole beans and corn to the pot and stir well.  Simmer 5-10 minutes.  Stir in pre cooked chicken, fresh lime juice and cilantro.  Serve with crispy tortillas and avocado slices. 

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