Ingredients

The following ingredients have 4 Servings
  • 4 cups cooked chicken (we used leftover Rotisserie chicken)
  • 30 ounces cannellini beans (2 cans, rinsed and drained)
  • 4 ounces cream cheese (cut into chunks)
  • 29 ounces vegetable broth, low salt (2 cans)
  • 1 teaspoon olive oil
  • 1 cup yellow onion (diced)
  • 2 garlic cloves pressed or minced (pressed or minced)
  • 4 ounces diced green chilies (1 can, un-drained)
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 1 Tablespoon lime juice
  • 1/2 cup Colby Jack Cheese (shredded)
  • Optional toppings: fresh chopped cilantro and sliced green onion

Instruction

  • Shred or cut chicken into bite-sized pieces and set aside.
  • Place half the beans, chunks of cream cheese and 1/4 cup of chicken broth in a food processor and pulse until smooth. Set aside.
  • Heat olive oil in a large pot over medium high heat.
  • Add onions and saute for about 5 minutes or until softened.
  • Add garlic and cook for about a minute more.
  • Add remaining chicken broth, remaining unprocessed beans, chicken, chilies and the next 7 ingredients to the pot. Bring mixture to a boil and then reduce heat to low and simmer for about 10 minutes.
  • Add pureed bean and cream cheese mixture to pot, stir to combine and simmer for about 10 minutes more.
  • Stir in lime juice.
  • Top with cheese, cilantro and green onions before serving.