Award Winning White Chicken Chili

If you like a thick white chili with a bit of "afterburn", then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef).

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 (6 ounce) packages  Tyson Fajita Chicken Strips, diced
• 1  medium onion, diced
• 1  tablespoon olive oil
• 1 (1 1/4ounce) package  Mccormick white chicken chili seasoning mix
• 3  teaspoons chicken bouillon powder (I use Caldo de Pollo-mexican chicken bouillon)
• 1 1⁄2 teaspoons garlic powder
• 1  teaspoon oregano
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon ground cayenne pepper (or to desired likeness)
• 1⁄4 teaspoon cumin
• 2 (15 1/2ounce) cans  northern white beans, rinsed and drained
• 2  cups water
• 1⁄2 cup  light cream (I use 1/2 and 1/2)
• 1  cup sour cream
• 1 (10 ounce) can  rotel Mexican-style tomatoes (or regular kind if you can find mexican style)
• 1 (4 ounce) can diced green chilies
• 8  ounces  white cheese dip (I use Gordo's brand (in the refrigerator section by the other cheese at Publix. It comes in a 16 oz )
•  lime juice (optional, but a fresh squeezed lime is really good!)

Directions

1. In a stock pot, add diced onion and olive oil. Saute until clear.
2. Add seasoning packet and all other "dry" ingredients.
3. Continue to saute dry ingredients for a few minutes, stirring often.
4. Whisk in the water and lime juice (if using)and heat to boiling.
5. Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
6. Stir thoroughly and reduce heat to a simmer.
7. Let simmer for ~30 minutes and enjoy
8. It's even better the next day.