White Chicken Chili
5 chicken breasts
1 large onion, chopped
2 tablespoons of olive oil
1 tablespoon of cumin
1 ½ teaspoon of chili powder
½ teaspoon garlic powder
1 16 ounce envelope of spicy ranch seasoning mix
1 4 ounce can of green chilies
1 can of rotel tomatoes
Cup of diced fresh tomatoes
2 Cans of great northern beans
1 can white kidney beans
32 ounces of chicken broth
4 ounces of cream cheese
Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.
We like to serve our chili with tortilla chips or beach bread.

Beach Bread
½ stick of butter
1 clove of garlic minced
¾ cup of ripe tomatoes (drained)
Cajun seasoning (Slap ya Mama)
½ cup of mayonnaise
3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf of French bread

Preheat oven to 350 degree. In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes. Season with Slap ya Mama. Mix mayo, cheese and parsley. Mix mayo mixture with butter mixture. Cut loaf of bread in half and then cut bread lengthwise. Spoon mixture on bread and bake for 5 minutes? Then broil for an additional 3- 5 min. Watch closely. Cut bread into individual portions. Use bread for dipping and sopping.