Peel and mince the garlic, roughly chop the spinach, peel and dice the onion. Chop the sun-dried tomatoes up smaller. Drain and rinse the Cannellini beans.

Get your pot hot on medium high heat and drizzle in about a tablespoon of avocado oil.

Sauté the garlic, onion, and sun-dried tomatoes, and green chilis. Use your immersion blender to thicken it. Add a little bone broth in if you need to at this time. Don’t add your chicken until you are done blending.

While they are cooking, dice up your chicken into tiny pieces. Dice your cream cheese, too.

Add the chicken into the pot and let everything cook together for a minute.

Now add in your bone broth, cannellini beans, corn, and Worcestershire, and red pepper flakes.

Let it simmer for about 10 minutes and then add in the spinach. Once the spinach is wilted, turn the heat off and add in the diced cream cheese, and the cheddar cheese. Add salt and pepper to taste. Squeeze one lime and stir into the soup.

Serve hot with your favorite toppings. Extra lime is great in this. I like green onion and avocado for most soups.