Cream Cheese Chicken Chili

Cook and shred 1.5 pounds of chicken if not already prepared. Dice the onion, mince the garlic, and rinse and drain the beans.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and sauté for another 30 seconds, or until fragrant. Stir in the chili powder, cumin, oregano, cayenne pepper, cloves, salt, and pepper. Mix well to combine.
1 small Onion, 1 Tablespoon Olive Oil, 3 cloves Garlic, 2 teaspoon Chili Powder, 1 teaspoon Cumin, 1 teaspoon Oregano, ¼ teaspoon Cloves, 1/2 teaspoon Pepper, 1/2 teaspoon Salt, 1/4 teaspoon Cayenne Pepper
Pour in the 3 1/2 cups of chicken broth, and add the Rotel (undrained), frozen corn, rinsed beans and shredded chicken. Let the mixture simmer over medium heat for 10-15 minutes to allow the flavors to meld.
3 1/2 cups Chicken Broth, 10 ounce Rotel, 2 cups Frozen Corn, 2 15. 8 ounce Great Northern Beans, 1.5 pounds Cooked Shredded Chicken
Cut the cream cheese into cubes and add it to the chili. Stir frequently until the cream cheese is fully melted and incorporated, creating a creamy texture.
8 ounces Cream Cheese
Ladle the chili into bowls and garnish as desired. Suggestions include shredded cheese, sour cream, diced avocado, cilantro, or tortilla chips.