White Chicken Chili

• 1 tablespoon oil
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves fresh garlic, finely minced
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1-2 cans chicken
• 1 3/4 cup chicken broth
• 2 cans (4 ounces each) chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 8 ounces cream cheese

In a 4- or 5-quart pot, heat the oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften.

Add the beans, chicken, broth, chiles, salt, cumin, oregano, pepper and cayenne.

Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Remove from the heat; stir in the cream cheese.

Serve immediately. Pairs well with cornbread.

NOTES: You can also make this with cut up chicken breasts or thighs (just add with the onions and garlic, they will finish cooking during the simmer stage) or rotisserie chicken. The chopped green chilis can also be replaced with a jar of green salsa.

Original recipe found at www.melskitchencafe.com