• 1 1/2 lb. boneless, skinned chicken breasts
• 2 tbsp. olive oil
• 1 lg. onion, chopped (1 c.)
• 3 cloves garlic, finely chopped
• 1 1/2 c. frozen white corn kernels, thawed
• 1 can (15 1/2 oz.) Great Northern beans, undrained
• 3 cans (4 oz. each) chopped green chilies, undrained (for mild chili)
• 3 tbsp. lime juice
• 2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground white pepper
• 1 package cream cheese
• 2 tbsp. fresh parsley, chopped

Heat the oil in a large pan over medium heat and add the onion. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add garlic. Run the beans with their liquid through the blender (we used our stick/immersion blender right in the can). Add the blended beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted and incorporated into the chili. Add the corn, heat through. Garnish with or broken corn chips to serve as a base for this chili.