Creamy Chicken Chili

Ingredients:

3 cups chopped/shredded rotisserie chicken
1 Tblsp. olive oil
1 medium yellow onion, diced
1 tsp. minced garlic, generous

2 8-oz. bricks of cream cheese, cubed

32 oz. chicken broth
16 oz. jar salsa verde

15 oz. can creamed corn

2 4-oz. cans chopped green chiles

2 15-oz. cans northern white beans, drained and rinsed

Goya, cumin, chili powder, pepper and salt, to taste

1 cup heavy cream or half & half

Preparation:

1. Sauté onion in olive oil. When clear, add garlic and sauté until lightly browned.

2. Turn down heat and add cream cheese, stirring until melted.

3. Add chicken broth and salsa, and stir until combined.

4. Add corn, chiles and white beans.

5. Let sit for about ten minutes, then add seasoning.

6. If a creamier broth is desired, can add the cream or half & half.

7. Add chicken, and stir gently.

Serve with Fritos, sour cream and shredded cheddar or Montery Jack cheese.