Ingredients:

  • 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

*Click on the spice(s) for more suggested uses

Directions:

  • 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.