Smoky White Chicken Chili

Ingredients

For the Chili:

• 6 cups chicken broth
• 4 cups rotisserie chicken, shredded
• 2 cannellini beans, 15oz. cans, drained
• 1 can of corn
• 2 tsp ground cumin
• 4 chipotle chili peppers in adobo sauce, seeds removed
• 2 cups prepared salsa verde
• 8 oz. cream cheese, cut into cubes room temperature
• 3/4 cup of onion

For the Avocado Tomatillo Crema:

• 1 large California Avocado, peeled and pit removed
• 1/2 cup Mexican Crema, table cream or half and half would work too
• 3/4 cup tomatillos, diced
• 1 lime, juice of
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 jalapeno, seeds removed
• 4 tbsp cilantro, chopped

Instructions

For the Chili:

1. Bring the broth and chicken to a small boil in a large pot. Add one can and half of the other can of beans, one can of corn, salsa, and onions to the pot.
2. Take 1/2 cup of the broth from the pot and pour it into a blender or food processor with the remaining 1/2 can of beans. Add the cumin, chipotle chili peppers, and cream cheese to the blender and process until smooth. Stir back into the pot. Simmer, stirring occasionally until the cream cheese has dissolved into the chili. Season with salt and pepper to taste.

For the Avocado Tomatillo Crema:

1. Combine the ingredients in a blender or food processor and blend until smooth. Pour in a dressing bottle and drizzle over the chili.
2. Top the chili with optional toppings if desired: Crushed tortilla chips, diced California Avocado, chopped cilantro, sour cream, shredded cheese, diced green onions, etc. Enjoy!