Ingredients: |
Ingredients: 1/2 small yellow onion, diced
1 Tbsp olive oil
2-3 garlic cloves, minced
32 oz carton chicken broth - low sodium
1 4 oz can green chilies
1/2 tsp cumin
1 tsp paprika
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp cayenne pepper
Salt and fresh pepper to taste
4 oz (1/2 pkg) light cream cheese (called Neufchatel cheese), cut into small cubes
1 cup frozen corn
1 can cannellini beans
1 cup shredded rotisserie chicken
juice from 1/2 fresh lime
2 Tbsp fresh cilantro (plus more for serving)
Tortilla chips
1 avocado--cut into slices
Mexican or Monterrey jack cheese
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Directions: |
Directions:Heat olive oil in dutch oven. Add garlic and cook for 30 seconds. Add onion and saute until just translucent, ~5 minutes
Add most of the chicken broth (leave 1/2 cup), green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper to taste. Bring just to a boil and then reduce heat to a simmer. Simmer for 15 minutes
Drain and rinse the beans. Put 1/3 of the beans with the 1/2 cup remaining chicken broth into a blender. Blend til smooth.
Add the cream cheese, the corn, the whole beans, and the pureed beans to the mixture. Simmer 12-15 minutes longer
Stir in the chicken. Heat for a minute. Add the fresh lime juice and cilantro. Serve with the mexican cheese, more cilantro, avocado slices and tortilla chips |
