White Chili

This was a huge hit on a cold fall day. I like to do soups all in one pan, it saves me dishes. That's always a good thing. lately I have been extra lazy and been buying rotisserie chickens at the grocery store. They have great flavor, but I just used baked chicken breasts for this one. So I guess I didn't just use one pan for this soup... either way, it's easy and so yummy. A great change from regular red chili

4 Tbsp butter

1/4 cup flour

1 small onion

2 small cans green chilies

4 cans white beans

2 boxes chicken stock

4 chicken breasts

1 cup half and half

1 pkg cream cheese

Dice the onion. In your soup pan melt the butter and add your onions. Saute on medium heat until almost transparent. Then add the green chilies DON'T DRAIN THEM. saute for a few more minutes until it is all tender and gooey looking. Then add the flour to the pan and stir until smooth. Then add the chicken broth slowly stirring as you add. ( so you don't have lumps) once you have a smooth broth up to near boiling temperature add your chicken and your drained and rinsed beans. Get the whole pot good and hot and add the half and half and cream cheese (cut your cream cheese into cubes unless you want it to take all day) once your cream cheese is all melted in it's ready to enjoy.