Ingredients:
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
32 ounces chicken broth/stock
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 (8 oz) pkg cream cheese, softened
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or roasted chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, cheddar cheese, sliced avocado for serving (optional)
Start by heating the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes, or until it softens. Then, add the minced garlic and sauté for another 30 seconds until fragrant.
Next, pour in the chicken broth, diced green chilies, and all of the spices: cumin, paprika, oregano, and coriander.. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes.
While the soup simmers, drain and rinse the cannellini beans in a fine mesh strainer. Measure out 1 cup of the beans and set them aside. Place the remaining beans into a food processor along with 1/4 cup of broth from the soup. Puree the mixture until it's nearly smooth.
Add the cream cheese to the soup and stir until it begins to melt. (I use my immersion blender to get it fully blended.) Then, stir in the corn, whole beans, and the pureed beans. Let the soup simmer for an additional 5 to 10 minutes, allowing the flavors to meld together.
Finally, stir in the shredded chicken, fresh lime juice, and chopped cilantro. Let the soup simmer for a few more minutes to heat everything through.
When ready to serve, ladle the soup into bowls and garnish with cheddar cheese, additional cilantro, sliced avocado, and tortilla chips.
(Adapted from Cooking Classy.)
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