White Chicken Chili

So, here is the deal - I love white chicken chili. I have been searching for "the" recipe for years. About 7 years to be exact. (We went to an event when we were engaged and had the most incredible white chicken chili. I've been trying to recreate it ever since.) For a while we used the McCormick White Chicken Chili Mix as a crutch, but I wanted something better and from scratch.

this. recipe. is. it.

Technically the original recipe was called green chili enchilada soup. But it fits the bill for what I want my white chicken chili to be. I guess it doesn't have beans. I'll add some great northern beans and then it will be legit.

White Chicken Chili
Source: Lil Luna

Ingredients:
4 chicken breasts (cooked and shredded)
2 - 14.5 oz cans chicken broth
2 - 15 oz. cans mild green enchilada sauce
2 - 4 oz. cans diced green chiles
⅔ cup water
1½ TB cumin
1 TB chili powder
1 tsp. onion powder
1 tsp. garlic powder
⅔ cup corn (if frozen, thaw out)
⅔ cup instant rice
1 - 8 oz. bar cream cheese (cubed)
salt and pepper
Monterrey Jack Cheese

Instructions

Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder in a large pot. Heat through, add shredded chicken, corn, rice, and cubed cream cheese. Simmer about 10 minutes or until cream cheese has melted and rice is done.  Add salt and pepper to taste. Serve topped with Monterrey Jack cheese and assorted toppings (ie. avocado). 

(Crock Pot Instructions)

Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
Add salt and pepper to taste and top with Monterrey Jack Cheese.