In a 6 quart or larger pot heat the olive oil on medium high. Then add in the onions, garlic, jalepeno, chipotle pepper and sauté until the onion is translucent, about 3-4 minutes.

Next add the cumin, coriander, and chili powder. Stir until all the vegetables are coated. Cooked for another 1-2 minutes.

Pour in the chicken broth and diced tomatoes. Bring to a boil then add in the chicken breasts.

Simmer for 20 minutes then remove chicken and set aside to cool a little.

While the chicken is cooling stir in the milk and cream cheese and simmer until the cream cheese is almost melted, about 5 - 7 minutes. There will still be small chunks or specks of cream cheese as the soup cooks. Don’t worry it will all melt together by the end.

Stir in the black beans and corn.

Shred or chop the chicken then add back to the soup. Cook for another 20 - 25 minutes.

Stir in the lime juice, cilantro, and salt. serve hot. If desired serve with chopped avocado and plain greek yogurt.

Tip: The chicken for this soup can be made ahead of time. Stir it in after the beans and corn go in. You can also make this soup completely ahead of time and freeze into individual portions for future lunches or dinners.