Award Winning White Chicken Chili

• 2 (6 ounce) packages Tyson Fajita Chicken Strips, diced
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 (1 1/4 ounce) 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 1/2 ounce) 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!)

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.

tyson fajita chicken, onion, olive oil, white chicken, chicken bouillon powder, garlic, oregano, ground black pepper, ground cayenne pepper, cumin, northern white beans, water, light cream, sour cream, tomatoes, green chilies, white cheese, lime juice

Taken from www.food.com/recipe/award-winning-white-chicken-chili-283801 (may not work)