Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 can diced green chilies 7 ounces
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 cans cannellini beans 15-ounce cans, drained and rinsed
- 1 package light or reduced-fat cream cheese cubed, 8 ounces
- 1¼ cups corn fresh or frozen
- 2½ cups shredded cooked chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
Instructions
- In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for 4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Pour in chicken broth, add green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- In a food processor, blend 1 cup of the cannellini beans with 1/4 cup of the broth from the pot until nearly smooth.
- Add the light cream cheese, corn, whole beans, and puréed bean mixture to the pot. Stir well and simmer for 5 to 10 minutes.
- Stir in the shredded chicken, fresh lime juice, and cilantro. Heat through and serve immediately.