Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 cups shredded cooked chicken breast
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 4 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in the stockpot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  2. Stir in the minced garlic, diced green chiles, cumin, and oregano. Cook for another 2 minutes until the spices smell toasted and aromatic.
  3. Pour in the chicken broth and add one can of the cannellini beans. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Scoop out about 1 cup of the bean-and-broth mixture and blend it until completely smooth using an immersion blender. Stir this puree back into the pot.
  5. Stir in the shredded chicken, the second can of whole beans, and the frozen corn. Heat through for 5 minutes.
  6. Remove from heat and stir in the softened cream cheese, Greek yogurt, and lime juice until the broth is a pale, velvety white. Season with salt and pepper.