Scale

2 onions diced
1 tablespoon minced garlic
2 tablespoons 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 great northern white beans 15.5 ounce cans, fully drained and rinsed
3 cans diced green chiles 4 ounce cans, drained
2 teaspoons salt
1 teaspoon pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (leave this out if you are sensitive to spicy foods)
1 teaspoon chili powder
1/2 cup fresh cilantro chopped
8 ounces low fat cream cheese cubed
*1/2 cup of milk or cream (optional- to make it the consistency you want)

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In a 6 qt dutch oven or stock pot, saute the onions in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent. Stir in the garlic for the last minute or so.
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. Stir occasionally.
I usually simmer mine for about an hour to let all the flavors blend and to get a nice thickness. It is actually fine and ready to eat after 30 minutes, so you do not have to simmer longer if you don’t have the timet!
Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Enjoy with a sprinkling of your favorite toppings—try grated cheese, more cilantro, crushed tortilla chips, diced tomatoes and/or cubed avocado.