2 pounds cooked chicken, shredded (we used the meat from a store-bought rotisserie chicken)
4 14.5-ounce cans Great Northern beans, rinsed and drained
32 ounces chicken broth
8 ounces cream cheese, cut into cubes
1 cup heavy cream or half-and-half
3 4-ounce cans diced green chilies, drained
2 yellow or white onions, chopped
3 cloves garlic, minced
1/2 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
Juice from 2 fresh limes
Handful of chopped fresh cilantro, for garnish
Heat oil in a large skillet to medium-high on the stove top. Add onions and cook until the onions become fragrant and translucent, about 5-7 minutes. Add garlic and cook for 2 more minutes. Remove from heat.
Add chicken, beans, broth, chilies, onion mixture and spices to a large slow cooker. Fold to combine. Cover and cook on low for 4 hours. Stir in cream cheese, lime juice and cream or half-and-half. Cover and cook for another 30 minutes. Taste and adjust seasoning if necessary. Garnish with cilantro and serve.