1 small yellow onion, diced

1 Tbsp. olive oil

2 cloves garlic, finely minced

4 cups chicken stock

1 (7 oz) can diced green chilies

1 heaping Tbsp. Oaxaca Spice Blend

8 oz Neufchatel (or cream cheese), cut into small cubes

1 1/4 cup frozen or fresh corn

2 (15 oz) cans cannellini beans

2 1/2 cups shredded cooked chicken

1 Tbsp. fresh lime juice

2 Tbsp. chopped fresh cilantro, plus more for serving

Tortilla chips

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer.

Add Oaxaca, stir to coat the mixture, then add chicken broth and bring just to a boil. Reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer. Taste and add salt & pepper to your liking. Stir in chicken, fresh lime juice and cilantro.

Serve with more cilantro and tortilla chips.