This is the original recipe I got from my friend Susan Creager. I put my additions in bold. Very tasty! I call it Southwestern Creamy White Chili
1 c. chopped onion
4 cloves garlic, minced
2 teaspoon ground cumin
1 teasoon dried oregano, crushed
1/4 teaspoon red pepper flakes (omit if using pepper jack cheese)
Three 15 1/2 ounce cans small white beans, drained and rinsed
Two 4 ounce cans of diced green chilli (I used 3/4 c. of my frozen Hatch green chili)
4 cups chicken broth
I also added-
1 small bag of frozen corn
cilantro, and chili powder to taste.
Put all of these ingredients in a crockpot and cook on low for 6 -7 hours or on high for 3-4 hours.
Add chicken and cheese the last half hour.
3 cups chopped cooked chicken (I use rotisserie chicken)
2 cups shredded Monterey Jack or Pepper Jack cheese
One 8 ounce cream cheese cut into cubes, stir occasionally as it melts.
