Pantry and Freezer Smoked Chicken White Chili

And in anger and wrath I will execute vengeance on the nations that did not obey.  - Micah 5:15

 

An ej original recipe!

2 c smoked chicken, shredded, thaw from freezer

1 pint Pinto beans, pressure canned, drained 

1 qt and 1 pint chicken bone broth, pressure canned

1 can niblet corn, drained

1 tiny can mild green chilies

1/8 c Herdez mild guacamole salsa

1 small Onion, thin sliced 

2 T Roasted Garlic

1 c soft cream cheese 

1/4 c heavy cream

1 T Toasted cumin

1 T Oregano

1 T Chili powder

1/4 c fresh chopped Cilantro 

1 t clarified butter

1 t olive oil

Add butter and oil to Dutch oven, heat on medium.

Add onions and garlic, sauté till tender, then add all dry seasonings, bloom spices for 1 minute and add smoked chicken.

Now add stock, corn, beans, chilies, guacamole salsa, cream and cream cheese. 

Turn to low and simmer 15 minutes.

Make a cornstarch slurry to thicken.

Add fresh chopped cilantro.

Serve with tostada chips.