1 medium yellow onion , diced
1 tbsp olive oil
3 cloves garlic , finely minced
3-4 cups low-sodium chicken broth
1/2 of (7 oz) can diced green chilies
2 tsp cumin
1 tsp paprika
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
1 1/2 cup frozen corn
4 (15 oz) cans great northern white beans
2 1/2 cups shredded cooked chicken
1-1/2 Tbsp fresh lime juice
3 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips
Monterrey jack cheese
Sliced avocado for serving (optional)
- Heat olive oil in a 6 quart enameled dutch oven over medium-high heat.
Add onion and saute 4 minutes minutes.
Add garlic and saute 30 seconds longer. - Add 3 cups of the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. - Drain and rinse beans in a fine mesh strainer or colander.
Transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, and puree until smooth. - Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well (you may need to whisk).
Simmer 5 – 10 minutes longer. - Only after you get it the consistency you desire, carefully stir in chicken, fresh lime juice and cilantro.
- If a “soupier” chili is desired, add more chicken broth.
- Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
- Also add a slice of lime to each serving to squeeze over chili. Do not skip this step – it really adds great flavor!
Adapted from Cooking Classy
