White chicken chili for the win 🫶🏼 & I have Ann Marie’s blessing to share the white chicken chili recipe with y’all 🤝 here you go: Ingredients Needed: 4 cups shredded chicken 1 1/2 tsp chili powder 1 1/2 tsp onion powder 1 1/2 tsp garlic powder 1 tbsp cumin Salt (to taste) Pepper (to taste) 6 tbsp butter 2 cloves garlic (minced) 1/2 cup green onion (chopped, white & green parts separated) 3/4 cup chicken broth 2 cups heavy cream 4 oz cream cheese (softened) 1 teaspoon sriracha 1 1/2 cup Monterey Jack shredded cheese 2 4-oz cans of diced green chilies (8 oz total, undrained) 1 can white beans 1 cup of corn Instructions: 1. In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt and pepper. 2. In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and white parts of green onions. Cook until fragrant, about 3 minutes. 3. Add chicken broth, heavy cream, cream cheese, and sriracha to pot. Bring to a simmer and cook until cream cheese is melted. Add the seasoned chicken, Monterey Jack cheese, corn, white beans, and diced green chilis. Stir together. 4. Reduce heat to low and cook, stirring occasionally for 20 minutes. Make sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste. Garnish with green parts of green onions if desired and serve warm.