Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
1Yellow Onion (Medium)Diced
1tbspOlive Oil
3Garlic ClovesMinced
29ozLow-sodium Chicken Broth
7ozDiced Green Chilies (Canned)
1 ½tspCumin
½tspPaprika(Smoked paprika, if desired)
½tspDried Oregano
½tspGround Coriander
¼tspCayenne Pepper
Salt & Pepper To Taste
8ozLight Cream CheeseCut into chunks (easier for melting)
1 ¼cupsFrozen (or fresh) Corn
215oz Cans Cannellini Beans
2 ½cupsChicken *Cooked & Shredded
1tbspLime Juice
2tbspFresh Cilantro Chopped
Your choice of cheese for serving Optional
Sliced Avocado for serving Optional
1
Heat olive oil in a 6 quart pot over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds more.
2
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, then season with salt and pepper to taste. Bring mixture to a boil then reduce heat to medium-low and simmer 15 minutes.
3
Drain and rinse beans. Take 1 cup of the beans and set the rest aside. Transfer the 1 cup of beans into a food processor with ¼ cup of broth from the simmering mixture. Puree until smooth.
4
Add the cream cheese to the simmering mixture. Stir until mostly melted/mixed. Add the corn, whole beans and bean puree as well. Simmer 5-10 minutes.
5
Add chicken, lime juice, and cilantro. Stir until evenly mixed.
6
Serve into individual bowls, top with cheese, avocado slices, and chopped cilantro (if desired).
Notes
7
* The chicken used can be freshly cooked and shredded OR you can use left over chicken from rotisserie chicken or similar. We used left over chicken that was smoked for 5 hours which really added a lot of flavor and would highly recommend if you have it!
8ozLight Cream CheeseCut into chunks (easier for melting)
1 ¼cupsFrozen (or fresh) Corn
215oz Cans Cannellini Beans
2 ½cupsChicken *Cooked & Shredded
1tbspLime Juice
2tbspFresh Cilantro Chopped
Your choice of cheese for serving Optional
Sliced Avocado for serving Optional
Directions
1
Heat olive oil in a 6 quart pot over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds more.
2
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, then season with salt and pepper to taste. Bring mixture to a boil then reduce heat to medium-low and simmer 15 minutes.
3
Drain and rinse beans. Take 1 cup of the beans and set the rest aside. Transfer the 1 cup of beans into a food processor with ¼ cup of broth from the simmering mixture. Puree until smooth.
4
Add the cream cheese to the simmering mixture. Stir until mostly melted/mixed. Add the corn, whole beans and bean puree as well. Simmer 5-10 minutes.
5
Add chicken, lime juice, and cilantro. Stir until evenly mixed.
6
Serve into individual bowls, top with cheese, avocado slices, and chopped cilantro (if desired).
Notes
7
* The chicken used can be freshly cooked and shredded OR you can use left over chicken from rotisserie chicken or similar. We used left over chicken that was smoked for 5 hours which really added a lot of flavor and would highly recommend if you have it!
AuthorTheodore