White Chicken Chili/Soup

6 portions

• 1 lb ground chicken (you can use chicken breasts or other protein if desired)
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• 24 oz. chicken broth ((low sodium))
• 2x 15oz cans great Northern beans (drained and rinsed)
• 2 4oz cans diced green chiles ((I do one hot, one mild))
• 1 15oz can whole kernel corn (drained)
• 1/4 cup basmati or white rice
• 1 tsp salt
• ½ tsp black pepper
• 1 1/2 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• 1/4 tsp Mrs. Dash (salt free) seasoning (Table Blend or Garlic & Herbs are the ones I use)
• ¼ tsp cayenne pepper
• 4 oz reduced fat cream cheese (softened)
• ¼ cup half and half

1. To begin, add your ground chicken to a skillet on medium-high heat until it is fully cooked. 
2. In a large stockpot, add broth, cooked chicken, yellow onion, garlic, beans, corn, green chilies, corn, and seasonings. 
3. Bring to a simmer. 
   
4. Allow soup to simmer for at least 1 1/2 hours. The longer the better, if your soup begins to thicken too much, add more broth. 30 minutes before serving, add rice and allow to simmer for an additional 15 minutes. 
5. Taste and adjust seasonings to your preference. I usually add more of the seasonings (except salt) in this step. 
6. Once rice is cooked, remove some broth and place in a bowl with cream cheese, mix until smooth and incorporated. Add back to soup.
7. Add half and half. 
8. Mix everything until well combined, allow to simmer for a few more minutes, and serve.