White Chicken Chili

Ingredients
18 ounces cooked chicken meat
¼ cup vegetable oil
1 yellow onion, small dice
2 large garlic cloves, minced
1-4 ounce can green chilies, drained
½ cup of corn
2 Tablespoons chili seasoning
6 cups chicken stock
2 cans pinto beans, drained
8 ounces cream cheese, tempered
Salt and pepper to taste
Cheddar Cheese and fresh cilantro to garnish
Method
Place a large stock pot or Dutch oven over medium high heat, add the oil.
When the oil is hot, add the onion, corn, and green chilies and stir well
As the vegetables are sweating, add the chicken meat, salt, and pepper, and stir well. Cover and let cook about 5 minutes
Add the chili seasoning, fresh minced garlic and more salt and pepper, turn down heat and let simmer for about 5 minutes
Pour 4 cups of the chicken stock into the pan and stir well, turn heat up and bring to a light rolling boil
Add the tempered cream cheese, and using a whisk, blend the cream cheese into the mixture until it is a smooth consistency
Add the drained beans and mix well
Turn heat to low and let simmer for about 20 minutes uncovered, stirring occasionally, until the chili thickens just a bit
Add more salt and pepper as needed, and serve hot with cheddar cheese and fresh chiffonade cilantro on top