• Add the chicken broth, raw chicken breasts (whole), 2 cans of white kidney beans (only 1 drained), (*If you want it thicker, mash half a can of the white beans now), red pepper, fresh corn, green chilies, onion, garlic, cumin, oregano, chili powder, salt and pepper and jalapenos (if using, which I do recommend).
  4 whole Chicken breasts, 3 cups Fresh corn cobs, 2 -15 oz cans white kidney/ Canelli beans, 2 - 4 oz cans of mild green chillis, 1 medium onion, 1 medium red bell pepper, 3 cloves Garlic, 4 ½ cups Low-sodium chicken broth, 1½ tbsp cumin, 1 tsp chili powder, 1 tsp oregano, ½ tsp salt, ¼ tsp pepper, 2 tbsps tamed jalapenos
• Stir everything together.
• Put the lid on and cook for 3-4 hours on high or 6-8 hours on low.
• When the chicken is cooked (internal temperature has reached 165 degrees F/74), take the chicken breast out and move it to a bowl or plate to shred.

  The Traditional Way: Remove them to a plate and use two forks to pull the meat into bite-sized pieces.
• The "Lazy Way" (Terri's Hack): Take the chicken breasts out and put them in a bowl. Use your hand mixer on low speed to shred them in seconds. It’s much faster than forks!
• After you shred the chicken and stir it back in, add your cubed light cream cheese. Cook on low for 15 additional minutes.
  8 oz block of light cream cheese (cubed),
• Once the 15 minutes are up, use a whisk or a large spoon to stir the chili until the cream cheese has completely melted and the broth is opaque and creamy.
• If it's not thick enough, add tablespoon of cornstarch to 1 tablespoon of cold water and let it cook for a few minutes to thicken. If it's still not thick enough, repeat.
• Turn off the heat and add the lime juice and cilantro.
  1 lime (juice of), ⅔ cup chopped cilantro

Garnish (optional)

• Garnish with additional tamed jalapenos, cilantro and tortilla strips.
  additional cilantro, additional tamed Jalapenos, tri-color tortilla strips