White Chicken Chili

1. Heat a large pot / Dutch oven over medium. Drizzle olive oil and add diced onion to cook for 3-4 minutes until softened. Stir in garlic, and seasonings then cook for another minute.
2. Add chicken breasts, broth, green chiles, and half of your beans (combine them, strain, and wash before anything).
3. Increase heat to medium high and bring to a boil (about 5 minutes).
4. Once boiling, reduce the heat to a low simmer and cook uncovered for 25 minutes until the chicken is fully cooked.
5. Remove the chicken and shred with a hand mixer or forks.
6. Blend the second half of your beans with 1/2 cup of hot broth until smooth then stir back in.
7. Add the chicken back to the pot, stir in corn, heavy cream, half and half, and simmer on low for another 10 minutes.
8. Stir in the juice of one lime while simmering. Taste and adjust seasonings, here’s where you’ll most likely add another 1/4-1/2 tsp salt.
9. Remove from heat and stir in the juice of a second lime. Add cheese and mix until melted.
10. Garnish with cilantro, taco cheese, and some plain greek yogurt.