White Chicken Chili

1: Melt the butter.

2: Add the onions, stirring until translucent.

3: Add the garlic, salt, cumin, oregano, cilantro, and juice of 1 lime. Stir. If the mixture is too dry, add a little more butter or chicken stock. Let the garlic soften.

4: Stir in the green chiles and chipotle peppers in adobo sauce.

5: Add the chicken, stirring to coat.

6: Add both cans of beans and the can of corn, including their liquid.

7: Add the chicken stock. Stir thoroughly and then cover until the soup boils.

8: Remove lid and reduce to a simmer until the mixture reduces about an inch, probably around 20 minutes. Stir occasionally to ensure nothing is sticking to the bottom.

9: Add the cream cheese and stir. Cook another 15-20 minutes until the mixture becomes creamy.

10: Serve over rice and garnish with your favorite toppings.