White Chicken Chili

This is not my recipe. It is a combination of my mom's recipe and my sister's ex-boyfirend's mom's recipe. It's good enough that I convinced my sister to text her ex-boyfriend's mom to get it for me. I hope you're getting this: It's really good.

I'm currently (unfortunately) dairy-free because my daughter whom I breastfeed is sensitive to it. In case you are one of God's chosen people and not dairy-free, I'll leave that version of the recipe here as well.

As with any good soup, feel free to add in whatever ingredients you have around the house to use them up. The more the merrier.

White Chicken Chili

Serves maybe 8?

Ingredients:

• 5 chicken breasts, thawed or one rotisserie chicken

• 32oz chicken bone broth

• 2 medium sweet onions

• 4 cans of northern beans, drained

• 1 large can of rotel

• 3 cans green chiles

• Approximately 2 tsp of the following spices, or as much as you want: salt, pepper, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper

• 1 tbsp chili powder

• 16oz cream cheese

• Sour cream, for serving

• Cilantro, for garnish

Instructions:

1. If you're using chicken breast, thaw it completely!

2. Add everything except the cream cheese, sour cream, and cilantro to a crockpot. Cook on high about 4-5 hours, until chicken is cooked.

3. Remove the chicken, shred, add back to crockpot.

4. Cut cream cheese into small blocks, add to crockpot.

5. Turn crockpot to low and stir occasionally, until cream cheese is melted and stirred in.

6. Serve with sour cream and cilantro.

7. Praise God, for you have just made good soup.