Chicken Chili

Ingredients

6 servings

1small yellow onion, diced
1 tbspolive oil
2 clovesgarlic, finely minced
29 ozlow sodium chicken broth
7 ozcan diced green chilies
1 1/2 tspcumin
1/2 tsppaprika
1/2 tspdried oregano
1/2 tspground coriander
1/4 tspcayenne pepper
Salt and pepper to taste
8 ozpkg Neufchâtel cheese, cut into cubes
10 ozfresh corn
2 (15 oz)cans cannellini beans
2 1/2 cupsshredded rotisserie chicken
1 tbspfresh lime juice
2 tbspchopped fresh cilantro
Tortilla strips/chips, Monterey Jack cheese, sliced avocado for serving (optional)

1

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
2

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, 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.
3

Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
4

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
5

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.