White Chicken Chili Soup

Heat large pot on stove top and melt butter in it. Add in diced onion and sauté until translucent. Add minced garlic, green chile, can of tomatoes and all the spices. Mix to combine. Then pour in chicken broth. Add raw chicken breasts and let it come to a rolling boil. Once boiling, cover with a lid, lower heat and let it continue to simmer at a low boil for 30 minutes or until chicken is fully cooked. Remove chicken breasts one at a time, shred with a fork or knife and return to pot. In separate small bowl, place softened cream cheese and approximately one cup of the hot broth from the pot. Whisk until cream cheese in smooth. Pour mixture back into the pot. Add can of corn, and rinsed and drained beans. Let simmer another 10 minutes. Turn off heat and enjoy!