Chicken Chili

Ingredients

• 2 Tablespoons Butter
• 1 Cup Heavy Cream
• 1 Large Mayan Sweet Onion (diced)
• 1 Bunch Fresh Cilantro (chopped)
• 1 Bulb Garlic (minced)
• 7 Ounce Can Diced Green Chilies
• 1 Cup Whole Kernel Corn
• 8 Ounch Package Cream Cheese
• 2 Cans of Cannelini Beans (15oz each)
• 1 Tablespoon Lime Juice
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 1/2 Teaspoons Cumin
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Coriander
• 1/4 Teaspoon Cayenne Pepper
• 4 to 6 Large Whole Chicken Thighs
• 8-12 Cups Water
• 8-12 Chicken Boulion Cubes

Directions

In a Stock Pot:

1. Bring approximately 8 to 12 Cups of Water and Boulion Cubes to a boil. Insure Chicken will be completely submerged.
2. Add Chicken Thighs and allow to boil covered for approximately 1 hour or until tender.
3. Remove Chicken from broth saving the broth. Set aside to cool.
4. Carefully, remove and discard skin, bones, and cartilage.
5. Dice Chicken into small pieces.



In a large Stainless Skillet or a Small Sock Pot:

6. Over medium high heat, melt Butter, add Onions and Garlic. Cook until softend.
7. Add 2 Cups of the Chicken Broth, 1 tablespoon lime juice, and 1 cup Heavy Cream.
8. Add Chilies, Corn, Cumin, Coriander, Cayenne Pepper, Paprika, Salt, Pepper, and Oregano.
9. Bring to boil, reduce heat to a simmer.
10. Combine 1/2 Cup Broth and 1/2 Can Cannellini Beans in a blender or food processor.
11. Add pureed beans and Cream Cheese. Stir frequently.
12. Simmer until cream cheese has melted completely into the sauce.
13. Add Chicken, remaining Cannellini Beans, and Cilantro.
14. Simmer 15 to 20 more minutes stiring frequently.
15. Remove from heat and enjoy.

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