Cut the chicken into 2” chunks.

Drain and rinse 4 oz corn.

Drain and rinse 4 oz kidney beans.

Peel and mince the garlic: Cut to remove the root of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

Chop the onion: Halve the onion lengthwise and peel the skin. Make vertical slices 1/4" apart from each other towards the root, but leave about 1/4" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/4" apart from each other into the onion, also leaving 1/4" to keep everything intact. Slice the onion to create even cubes.

Shred 1 oz cheddar cheese.

Chop 1/4 cup cilantro.

Cook the aromatics: In a pot, add 1 tbsp olive oil, 2 tbsp unsalted butter, 4 oz onion, and 1 tbsp garlic. Turn the heat to medium and stir for 2 minutes.

Cook the chicken: Add 19 oz skinless, boneless chicken breast and stir to cook for 5 minutes or until the meat looks cooked on all sides.

Add the seasonings: Add 1 tbsp all-purpose flour, 1 tsp cayenne, 1 tsp paprika, 1 tsp traditional Dijon mustard, 1/2 tsp ground black pepper, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cinnamon. Stir to combine.

Add the liquids: Add 2 cups unsalted chicken broth, 1/2 cup homemade tomato sauce, 1 tbsp Hunt’s tomato paste, and 1 tbsp lime juice. Stir to combine and simmer on medium heat for 15 minutes.

Shred the chicken: Transfer the chicken chunks to a large bowl, and shred them with two forks.

Add corn and beans: Add the chicken back to the pot along with 4 oz kidney beans and 4 oz corn. Stir to combine.

Add cream cheese: Stir in 2 oz cream cheese until it melts into the broth, then turn off the heat.

Serve: Just before serving, sprinkle 1/4 cup cilantro on top. Ladle the soup into serving bowls and top with 1 oz cheddar and more lime juice (to your desire).