Ultimate White Chicken Chili

2 lbs chicken boneless-skinless chicken thighs (OR 1 large rotisserie chicken, pulled and chopped)
1 Tbsp each salt, pepper, garlic powder, onion powder, celery salt, cumin (if using chicken thighs)
3 Tbsp butter
3 cloves of garlic minced (or use, Squeeze Garlic, like me!)
2-3 medium onions chopped
2 each orange and red bell peppers chopped
1/2 cup einkorn flour or gluten free flour
1 Tbsp chili powder
2 Tbsp dried or fresh oregano chopped (optional)
1/4 tsp Cayenne pepper (optional)
1 bottle of beer I use either Bud Light Lime or Corona
4 plus 3/4 cups organic chicken broth or bone broth
3 cans Cannelini beans, drained and rinsed
2 tbs chopped fresh cilantro OR squeeze cilantro
2 cans diced green chilis
2 drops lime essential oil OR juice of 1/2 lime
1 cup heavy cream
1 8oz package cream cheese
4-6 oz shredded monterrey jack cheese optional

Preheat oven to 350º. In a greased casserole dish, season the chicken with salt, pepper, onion powder, garlic powder, and celery salt. Bake for 30 min or until cooked through. Chop thighs on a cutting board into quarter-inch size pieces. Set aside. (You can do this step earlier in the day or the day before).
OR
Pull and chop 1 large rotisserie chicken.
In a large pot set over medium heat, melt the butter and then add the garlic, quickly followed by the the onions and peppers. Stir often and let cook until soft and onions are translucent. Add cumin, chili powder, oregano, and cayenne. Stir.
Sprinkle in the flour and mix thoroughly. Let cook for 1 minute and then pour in the beer. Mix thoroughly. Add in 4 cups chicken broth, beans, cilantro, chilis, lime essential oil or lime juice. Simmer over medium heat for about 15 minutes stirring occasionally. Add heavy cream and stir.
To incorporate the cream cheese, you have to make an emulsion so it doesn't clump. To do this you can use a bullet/food processor/blender or even a hand mixer. Put cream cheese in a small bowl with 1/2 cup warm broth. Mix until smooth. Add another 1/4 cup and mix until smooth. Do this twice more until you have a smooth liquid and then add it to the soup pot.
Add the shredded Monterrey Jack and stir. Lower heat to low and keep warm until you're ready to eat. This recipe keeps well. Store in the fridge for up to 5 days or freeze.

*Garnish ideas: Sour cream, shredded cheese, or your favorite organic corn chips.