Serves 6
Cook Time: 45 min.
2-3 cups chopped leftover WNR chicken or turkey
2 Tbsp. olive oil
1 yellow onion, diced
2 cloves garlic, minced
24 oz. chicken broth
1 (15 oz.) cans Great Northern White or Cannellini beans, drained and rinsed
1 (7 oz.) can diced green chiles
1 (15 oz.) can whole kernel corn, drained
1-2 tsp. salt
½ tsp. black pepper
1 tsp. cumin
¾ tsp. oregano
½ tsp. chili powder
¼ tsp. cayenne pepper (optional)
½ cup chopped fresh cilantro
4 oz. cream cheese
Directions: Heat olive oil in a stock pot over medium heat. Add onions and garlic and sauté until onions are translucent. Add all other ingredients and spices except cream cheese. Bring to a boil, then allow to simmer for about 30 minutes. Stir in cream cheese until melted. Simmer on low for another 15 minutes.
Recipe adapted from https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/.