Ingredients:
- 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)
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer.
- 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.
- 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**.
- 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 Harvest Lime Balsamic, and cilantro. Simmer for a bit. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.
