1 onion , diced
1 tbsp olive oil
2 cloves garlic , finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 poblano pepper or (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
1 cup frozen or fresh corn
2 (15 oz) cans cannellini beans (one can pureed in blender)
2 1/2 cups shredded cooked rotisserie or left-over chicken
1 Tbsp fresh lime juice (or half lime thrown in)
1/2 Cup chopped fresh cilantro, plus more for serving
Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.
Add chicken broth, poblano pepper or green chilies, cumin, paprika, oregano, 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.
Add 1 can beans, no need to drain. Add 1 can of beans to a food processor along with it's juice and puree until nearly smooth.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice (or lime) and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Based on https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe
