White Bean & Chicken Chili

Heat olive oil in a cast iron soup pot. Add onions, garlic, green chilis, jalapenos, and corn, stirring until the onions become translucent.

Add the broth and bring to a boil. Then, reduce soup to a simmer and add chicken, beans, and dried chili.

Let the soup cook for at least 1 hour, checking and adjusting water/broth levels as needed.

In a small bowl, combine the milk and cornstarch, and just before serving, add the pepper jack cheese, lime juice, cumin, cayenne, salt, and pepper, and stir well.

Garnish with cilantro, avocado, and a little more pepper jack cheese, and enjoy!