Ingredients

• 3/4 C sweet onion, medium dice
• 1 T olive oil
• 2 cl garlic, fine mince
• 4 C chicken broth
• 4 T green chilis, diced
• 2 t cumin
• 1 t paprika
• 1 t coriander
• 1 t oregano, dried
• 1/2 t cayenne pepper
• 8 oz Neufchatel, cream, or goat cheese
• 1 1/2 C corn kernals
• 2 cns cannellini or garbanzo beans, drained and rinsed
• 3 C chicken, cooked and shredded
• 1 T lime juice
• 2 T cilantro, chopped
• tortilla chips, jack cheese, sliced avocado

Instructions

1. Saute the onion in olive oil until softened, then add the garlic and continue until fragrant. Add the broth, chilies, and spices, then simmer 15 minutes. Season to taste.
2. Puree 1 C of beans with 1/4 C broth, then add to the soup with the remaining beans, Newfchatel, and corn. Simmer 10 minutes.
3. Plate, garnish with chips, jack cheese and avocado, and serve hot.

Source: www.cookingclassy.com

Contributed by: Skip