Instructions

• Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the diced onion and sauté 4 minutes, until softened. Add the minced garlic and sauté 30 seconds more, until fragrant.
• Add both (2 x 14.5 oz) cans low-sodium chicken broth, the (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, and salt and freshly ground black pepper to taste. Stir to combine, bring just to a boil, then reduce heat to medium-low and simmer 15 minutes.
• Meanwhile, drain and rinse both (2 x 15 oz) cans cannellini beans in a fine-mesh strainer or colander. From the drained beans, measure out 1 cup and place those beans in a food processor. Transfer the remaining drained beans to a bowl and set aside.
• Measure 1/4 cup of broth from the soup and add it to the food processor with the 1 cup of beans. Puree until nearly smooth.
• Add the 8 oz Neufchatel cheese (cut into small cubes), 1 1/4 cups corn, the reserved whole drained beans, and the pureed beans to the pot. Stir well and simmer 5–10 minutes more, until the cheese is melted and the soup is heated through.
• Stir in 2 1/2 cups shredded cooked chicken, 1 Tbsp fresh lime juice, and 2 Tbsp chopped fresh cilantro. Taste and adjust salt and pepper as needed.
• Serve hot, garnished with additional chopped cilantro if desired. Offer tortilla chips or strips, shredded Monterrey Jack cheese, and sliced avocado for serving, if you like.