• 1 small yellow onion, diced
  • 4 tbsp FH Cilantro & Roasted Onion 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 + oregano + coriander
  • 1/4 tsp cayenne pepper
  • 1 (8 oz) pkg Neufchatel cheese, cut in cubes 
  • 1 1/4 cup frozen or fresh corn
  • 2 (15 oz) cans cannellini beans
  • 2 1/2 cups shredded cooked rotisserie chicken
  • 1/3 cup Fresh Harvest Key Lime Balsamic
  • 2+ Tbsp chopped fresh cilantro
  • Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)


  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 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 Harvest Lime Balsamic, and cilantro. Simmer for a bit. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.


Fresh Harvest Tasting Room

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