You can make this in a crockpot. If you want to do that, put it on low and add everything but cream cheese. Cook for 4 hours and then add cream cheese about half an hour before serving.

2 cups rotisserie chicken (or any other boneless cooked chicken) 1 onion 2 cans chicken broth (15 oz or so) 2 cans white beans (drained and rinsed) 1 can diced green chili's 1 can or half package baby carrots 2 cans water (or more as needed) Half a block of cream cheese 1 potato diced (optional) Oil for cooking onions Salt Pepper Garlic powder Onion powder Chili powder Cumin

Dice onions, potato, chicken and cream cheese.

Heat a small amount of oil in pot. Once heated saute onions until translucent and starting to brown.

Pour chicken broth in to deglaze the pot.

Add beans to pot and mash a bit with a potato masher to thicken broth.

Add chicken, baby carrots, green chili's and water.

Season with all the spices listed above. You'll have to adjust for taste.

I used about 1 tsp garlic. 0.5 tsp onion powder, 1 tbsp salt, 0.5 tsp black pepper, 0.5 tsp chili powder, 1 tsp Cumin.

Let everything come up to a boil and then turn down to let simmer and heat everything through for 5 to 10 minutes.

Add cream cheese and stir until it's melted.

It's ready to serve.