Instructions: Saute onions and garlic in oil until soft. Do not brown. Add the two cans of drained white beans and 1 can of the chicken broth. Heat to a simmer and cook 5 minutes. Puree solids with a hand blender or transfer the solids to work-bowl of food processor or a blender.

Add second can of chicken broth, diced tomatoes, chilies, corn and chicken.

Heat all to a simmer and add salt and chili powder. Simmer gently for 5 minutes and add cream. Bring temperature back up and serve.

Ladle into soup bowls, spoon a dollop of cilantro pesto (RECIPE BELOW) in center and sprinkle with Co-Jack cheese.

*You may use 1 1/2 cups of leftover chicken, or chicken breast.

If you wish a smoky taste, after you have chicken in small pieces, combine 1-teaspoon vegetable oil with 1/2 teaspoon liquid smoke and then sprinkle over chicken and toss to mix thoroughly.

**Pure chili powder has no other herbs and flavorings added.

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