Ingredients

• 2 white onions, diced
• 1 tablespoon (tbsp) minced garlic
• 1 tablespoon (tbsp) olive oil
• 2 tablespoons (tbsp) lime juice
• 2 pounds (lbs.) shredded rotisserie chicken
• 1 carton (32oz) chicken broth
• 5 cans (16oz) of great northern beans, rinsed and drained
• 3 cans (4oz) of green chilis, drained (mild or hot)
• 2 teaspoons (tsp) salt
• 1 teaspoon (tsp) pepper
• 2 teaspoons (tsp) ground cumin
• 2 teaspoons (tsp) dried oregano
• 1 teaspoon (tsp) cayenne pepper
• 1 teaspoon (tsp) chili powder
• 1 brick of cream cheese, room-temp & cubed
• 1 cup heavy cream
• 1 bag frozen corn, optional

Directions

1. In a 6 quart pot, sauté onions and garlic in the olive oil and lime juice, over medium heat. Cook until onions are translucent
2. Add in shredded chicken, chicken broth, beans, chilies, and seasonings
3. Bring to a boil, stirring often. Reduce heat to simmer
4. Add corn, if desired
5. Simmer uncovered for 30-45 minutes, until soup has thickened
6. Remove from heat, and add in cream cheese
7. Mix well, breaking up any small bits
8. Stir in heavy cream
9. Serve, topped with sour cream, shredded cheese, or tortilla chips