White Chicken Chili

• 2 chicken breasts, cut into small pieces

• 1 onion diced

• 2 cloves garlic diced

Heat some olive oil in a skillet and sauté onion and garlic until soft and aromatic. Put in crock-pot and add a little more olive oil to pan and sauté chicken pieces until cooked and add to crock-pot.

Add to Crock-Pot:

• 32 oz. chicken broth

• 1 7oz. can green chilies (or 2 4.5 oz cans)

• 1 ½ tsp cumin

• ½ tsp paprika

• ½ tsp dried oregano

• ½ tsp coriander

• ¼ tsp cayenne pepper

• salt and pepper to taste

• 1 ½ C. frozen corn

• 2 cans cannellini beans, rinsed and drained ** reserve about ½ can of beans to puree and add at the end. This adds a creaminess to the chili.

Stir and cook on low for 3 or 4 hours.

30 minutes before you eat, add to the chili:

• 1  8 oz pkg Neufchatel Cheese cut into small cubes

• ** Reserved beans, pureed with a little water

• Juice from ½ a lime

Stir well and serve with tortillas or chips, cheese, etc.