Creamy White Bean Chicken Chili (Print Version)

# Ingredients:

→ Base Ingredients

01 - Small yellow onion, diced
02 - Olive oil (1 tablespoon)
03 - Garlic cloves, finely minced (2)
04 - Low-sodium chicken broth (2 14.5 oz cans)
05 - Diced green chilies (7 oz can)

→ Seasonings

06 - Ground cumin (1½ teaspoons)
07 - Paprika (½ teaspoon)
08 - Dried oregano (½ teaspoon)
09 - Ground coriander (½ teaspoon)
10 - Cayenne pepper (¼ teaspoon)
11 - Salt and freshly ground black pepper to taste

→ Main Components

12 - Neufchatel cheese, cubed (8 oz package)
13 - Frozen or fresh corn (1¼ cups)
14 - Cannellini beans (2 15 oz cans)
15 - Shredded cooked rotisserie chicken (2½ cups)
16 - Fresh lime juice (1 tablespoon)
17 - Chopped fresh cilantro (2 tablespoons plus more for serving)

→ Optional Toppings

18 - Tortilla chips or strips
19 - Monterrey jack cheese
20 - Sliced avocado

# Instructions:

01 - Heat olive oil in large pot over medium-high heat. Sauté onion for 4 minutes, then add garlic and cook 30 seconds longer.
02 - Add broth, chilies, and all seasonings. Bring to boil, reduce heat to medium-low and simmer 15 minutes.
03 - Drain and rinse beans. Puree 1 cup beans with ¼ cup soup broth in food processor until smooth. Set whole beans aside.
04 - Add Neufchatel cheese, corn, whole beans, and pureed beans. Simmer 5-10 minutes until well combined.
05 - Stir in chicken, lime juice, and cilantro. Serve with optional toppings as desired.

# Notes:

01 - Can skip bean pureeing step if no food processor available
02 - Rotisserie chicken recommended for best flavor
03 - Makes approximately 8 cups

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