Creamy Chicken Chili

Who loves White Bean Chicken Chili? I DO! 

I found the base of this recipe in a magazine years ago and have tweaked and tweaked it until perfection. 

(In my opinion at least)

Cold months are ahead of us. Stock up on your favorite soup recipes now, so you can be prepared later! 

Creamy Chicken Chili

1 T. Olive Oil

3/4 Onion - diced

4 Boneless Skinless Chicken Breasts - cubed

3 garlic cloves - minced

1 1/2 tsp. Cumin

1 tsp. Chili Powder

1 tsp. Cayenne Pepper

2 tsp. Oregano

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In a large pot, saute onions and garlic in the olive oil until onions are transparent. Add cubed chicken with all the seasonings. Cook the chicken until mostly done. 

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2 c. Water

4 c. Milk

2 cans Great Northern White Beans - drained and rinsed

2 T. Chicken Bouillon

1 pkg. (8 oz.) Cream Cheese

1 1/2 c. Cooked Rice 

(*We love left over brown rice but white rice is delicious too)

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Add water, milk, beans, bouillon, cream cheese and cooked rice. Simmer on medium/ med high heat about 20-30 minutes. Salt to taste.

* The longer you simmer the soup for, the thicker it becomes.
(The rice soaks up lots of the liquid.)

* You can transfer the soup into a crock pot to keep warm - just remember the longer it stays in the crock -the thicker it will become.
To thin the soup out - add milk and season to taste.

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- This is for you Autumn! xo

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