Ingredients:
1 lb boneless, skinless chicken breasts (diced into 1/2in pieces)
1 small yellow onion (diced)
1 TB olive oil
2 cloves garlic (finely minced)
3 1/2 cups chicken broth
1 can (4oz) diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and pepper (to taste)
1 package (8oz) neuftchatel cheese (cut into 12 slices)
1 1/4 fresh or frozen corn
2 cans (15oz) cannellini beans (drained and rinsed)
1 TB lime juice
chopped cilantro for serving
shredded monterey jack cheese for serving
tortilla chips for serving
Directions:
Heat olive oil in a 6 qt enameled dutch over med/high heat. Once oil is hot, add chicken and diced onion. Saute until chicken is no longer pink, about 6 mins.
Add garlic and saute 30 seconds longer. Add chicken broth, green chillies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat and simmer 15mins.
Add neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese, but it will eventually melt). Stir in corn and 1 can of cannellini beans. Then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed. Add bean mixture to soup along with remaining 1/4 can of beans. Simmer for 15mins.
Mix in lime juice and serve with cilantro, cheese and tortilla chips.
