White Chicken Chili:

• 3 tablespoons butter, regular or plant-based
• 1 large Anaheim pepper, chopped with the stem & seeds removed
• 1/2 cup red onion, diced
• 1 tablespoon garlic, minced
• 1/4 cup all-purpose flour (sub gluten-free flour if desired)
• 4 cups (32 oz) chicken broth
• 1 pound boneless, skinless chicken thighs
• 15 oz can of cannellini beans, drained & rinsed
• 2 (4 oz) cans diced green chiles
• 1/3 cup Nutpods unsweetened/unflavored creamer or half-&-half
• 1/4 cup fresh cilantro, chopped
• Lime zest from 1 lime
• Lime juice from 1 lime
• 1 1/2 teaspoons chili powder
• 1 teaspoon kosher salt, more if desired
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano leaves
• 1/8 teaspoon ground black pepper
• 8 oz block of plain cream cheese, softened

Mexican Street Corn:

• 4 cans of corn, drained
• 1 cup mayonnaise
• 4 oz feta cheese, crumbled (sub dairy-free alternative if needed)
• 1/2 cup red onion, diced
• 4 tablespoons fresh cilantro, chopped
• 2 tablespoons garlic, minced
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Topping Options:

• Fresh cilantro, chopped
• Cotija cheese, crumbled (or additional feta cheese)
• Red onion, diced
• Sour cream
• Tortilla strips
• Avocado, diced