TexMex Chicken Chili

3 tbsp Extra Virgin Olive Oil
1 serving Vidallia Onion - Serving Size: Raw, 1 medium onion (148 grams) (by LOVE2BCREATIVE)
48 oz Tyson boneless, skinless chicken breast
2 clove Garlic
3.5 cup White Beans - Goya Small white beans
3 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
6 oz Cream Cheese
1 tbsp each of turmeric and cumin
2 tbsp chili powder
1/2 tbsp cayenne powder

This dish can be made in the crock pot, by adding all the ingredients except the cream cheese, and letting it cook for several hours on low or about 4 hours on high. About a half hour before serving, add in the cream cheese and continue to cook on high for 30 minutes, then stir it in.

Add the olive oil to a large pot, and add the chopped onions and garlic. Sauté until the onions soften. Add diced chicken and cook until no longer pink. Add half the beans, the tomatoes, and the spices, and begin to simmer. Cream the other half of the beans in a food processor or blender until smooth, then add to the chili. Simmer for 25 minutes (just barely bubbling), then add cream cheese a tablespoon at a time, and mix. Simmer another ten minutes, and serve over rice, zoodles, or noodles - your choice! I like to add steamed veggies on the side, as well.

Serving Size: makes 8 1-cup servings