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• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 2 14.5 oz cans low-sodium chicken broth
• 1 7 oz can diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• to taste salt and freshly ground black pepper
• 1 8 oz pkg Neufchatel cheese (light cream cheese), cut into small cubes and softened
• 1 1/4 cup frozen or fresh corn
• 2 15 oz cans cannellini beans
• 2 1/2 cups shredded cooked rotisserie or left-over chicken
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro (plus more for serving)
• to taste Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.

2. 2

   Add 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.

3. 3

   Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

4. 4

   Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

5. 5

   Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.