Killer White Chili

1 # dry navy beans

5 c chicken broth

1/4 c butter

2 # chicken breast, diced

2 T garlic, minced

1 1/2 c onion, diced

1 c celery, diced

1 c green chiles, diced

2 T cumin

1 T dried oregano

1 t white pepper

1/2 t black pepper

1 t red pepper flakes

1 15.25 oz can corn

8 oz cream cheese

Directions

1. wash the beans, cover with water and soak overnight, drain
2. add the drained beans to a 5 qt slow cooker with chicken stock
3. melt the butter in a large skillet, and add the remaining ingredients except the cream cheese and sauté until chicken is done
4. transfer everything to the slow cooker, using a bit of chicken stock to deglaze the pan and add that as well (you want this deglazing as it adds another depth of flavor to the chili)
5. cover and cook on low for six hours
6. just before serving, add the cream cheese and let it melt about fifteen minutes, stir it thoroughly into the chili

Enjoy!!