2 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 (8 oz) block light cream cheese, cut into small cubes
½ cup frozen or fresh corn
1 (15 oz) can cannellini beans
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterey jack cheese, sliced avocado for serving (optional)

1. Heat olive oil in a large pot over medium-high heat. Season your chicken breast with salt, pepper and place in the pot to sear both sizes until golden brown, about 5-7 minutes.
2. Once ready, remove chicken breasts and set aside to cool.
3. In the same pot, add onions, garlic, green chilies and stir until onions are translucent.
4. Add all the spices and stir to until combined and fragrant, about 7-10 minutes.
5. Add your chicken broth, half of the beans and let simmer and let simmer for 5-10 minutes.
6. Meanwhile, begin shredding your chicken breasts into strips and place back into the soup.
7. Begin adding cream cheese, lime juice, corn, and stir until smooth.
8. Once smooth, begin plating into bowls. Garnish with shredded cheese, cilantro, avocado, tortilla chips and served.