If raw, cook chicken breast with desired method, allow to cool, and shred. Set aside.
Heat olive oil in a pan and add onion, garlic, spices, and saute until onions are translucent and tender.
Add chicken stock, chilis, and three cans of beans (drained and rinsed.)
Ladle about a cup of broth from the dutch oven into a separate bowl along with final can of beans (drained and rinse.) Puree broth and beans with an immersion blender (or use a traditional blender.) Pour pureed bean mixture into soup and bring to a boil. Turn heat to medium and cook for 15-20 minutes until beans are tender.
Reduce heat to a simmer.
In a separate bowl (or blender) add cream cheese and about a cup of broth from the soup. Puree with an immersion blender (or traditional blender) until cream cheese is smooth. The hot broth will also temper the cream cheese.
Add cream cheese mixture to the soup. Add sweet corn. Increase heat to medium to allow chili to thicken and corn to heat through/cook, for about 15 minutes.
Add shredded chicken, chopped fresh parsley or cilantro, and freshly squeezed lime juice
Top with desired toppings. I like a little shredded colby jack cheese and some tortilla chips for dipping.
Stores well in the fridge & reheats well
