White Chicken Chili

Ingredients

• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1 (8 oz) pkg Neufchâtel cheese (light cream cheese), cut into small cubes
• 1 1/4 cups frozen or fresh corn
• 2 (15 oz) cans cannellini beans
• 2 1/2 cups shredded cooked rotisserie or leftover chicken
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, for serving (optional)
• Monterey Jack cheese, for serving (optional)
• Sliced avocado, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes. Add garlic and sauté for 30 seconds longer.
2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes.
3. Drain and rinse beans in a fine mesh strainer or colander, then measure out 1 cup. Set whole beans aside. Transfer the 1 cup of beans to a food processor along with 1/4 cup broth from the soup and puree until nearly smooth.
4. Add Neufchâtel cheese to soup along with corn, whole beans, and pureed beans. Stir well and simmer for 5-10 minutes longer.
5. Stir in chicken, fresh lime juice, and cilantro. Serve topped with Monterey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.