Servings: 3 to 4

1 small yellow onion , diced 1 small yellow onion , diced
1 tbsp olive oil 1 tbsp olive oil
2 cloves garlic , finely minced 2 cloves garlic , finely minced
2 cups chicken broth 2 cups chicken broth
7 ounces diced green chilies 7 ounces diced green chilies
1 tsp chicken bouillon 1 tsp chicken bouillon
1½ tsp cumin 1½ tsp cumin
1/2 tsp paprika ½ tsp paprika
1/2 tsp dried oregano ½ tsp dried oregano
1/2 tsp ground coriander ½ tsp ground coriander
1/4 tsp cayenne pepper ¼ tsp cayenne pepper
salt and freshly ground black pepper , to taste salt and freshly ground black pepper , to taste
4 ounces cream cheese 4 ounces cream cheese
¾ cup corn ¾ cup corn
¼ cup cilantro ¼ cup cilantro
1 (15 oz) can cannellini beans 1 (15 oz) can cannellini beans
1 heaping cup diced chicken 1 heaping cup diced chicken
1 Tbsp fresh lime juice 1 Tbsp fresh lime juice

Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
Bring mixture to a boil then reduce heat to medium-low and simmer 15 minutes.
Drain and rinse beans
Add ¾ can of beans to chili and add ¼ cup of broth to the remaining beans in the can.
Puree the beans in the can with an immersion blender and add to the pot.
Add the remaining ingredients excluding the lime to the pot and simmer 15 minutes.
Serve with sliced limes on the side with chips, cheese, etc.

Spice it up by adding a jalapeno and or 1/4 cup salsa  Spice it up by adding a jalapeno and or ¼ cup salsa