Servings: 6

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 (14.5 oz) cans low-sodium chicken broth 2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies 1 (7 oz) can diced green chilies
1 1/2 tsp cumin 1 ½ 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
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
1 1/4 cup frozen or fresh corn 1 ¼ cup frozen or fresh corn
2 (15 oz) cans cannellini beans 2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken* 2 ½ cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice 1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, plus more for serving 2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional) Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes 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 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 then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth**.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 to 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Recipe updated to use pre-cooked shredded chicken (previously used 1 lb raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.  Recipe updated to use pre-cooked shredded chicken (previously used 1 lb raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.
*If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.  *If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.
Absolutely LOVE this recipe! I’m not a fan of rotisserie or plain chicken, so I bought 2 1/2lbs of bone-in chicken breasts to make my own broth. Added 1 packet of Sazon with Coriander & Annatto, 2tbs of Sam’s Club Taco Seasoning, 2 whole jalapeños, 4 cloves of garlic, and 2 bay leaves. Brought this to a boil and then simmered for 45 minutes. This will give you the most juicy chicken and flavorful broth. Followed the recipe EXACTLY as written on this page after chicken & broth were done.  Absolutely LOVE this recipe! I’m not a fan of rotisserie or plain chicken, so I bought 2 ½lbs of bone-in chicken breasts to make my own broth. Added 1 packet of Sazon with Coriander & Annatto, 2tbs of Sam’s Club Taco Seasoning, 2 whole jalapeños, 4 cloves of garlic, and 2 bay leaves. Brought this to a boil and then simmered for 45 minutes. This will give you the most juicy chicken and flavorful broth. Followed the recipe EXACTLY as written on this page after chicken & broth were done.