In a 6 qt dutch oven or stock pot, saute the onions and garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
2 onions, 1 tablespoon minced garlic, 1 tablespoon olive oil, 2 tablespoons lime juice
Add in the cooked chicken, chicken broth, beans, chiles, and seasoning. Bring to a boil, stirring often, and then reduce heat to simmer. Simmer uncovered for 30-45 minutes, or until it's the thickness you desire. Stir occasionally. I let mine simmer for a full hour to let all the flavors blend fully and to get a nice thickness. It would have been ready to go after 30 minutes, so just do what you like best! *** (See below for Crock Pot Instructions)
2 pounds COOKED chicken, 32 ounces low sodium chicken broth, 4 cans great northern white beans, 3 cans diced green chiles, 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon chili powder, 1/2 cup fresh cilantro
Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
8 ounces low fat cream cheese, 1 cup heavy cream
Top with as many or as few optional toppings as you desire. I used them all! The more the merrier.
Tortilla chips or strips, jalapeños, cilantro, shredded cheese, sour cream, avocado, or whatever you'd like!