Ingredients

• 3 Tbsp. butter
• 1 large yellow onion (200g)
• 1 large jalapeno (50g)
• 2 cloves garlic (1 Tbsp jarlic)
• 1.5 tsp. cumin
• 1/2 tsp. each - paprika, oregano, coriander, salt, pepper
• 1/4 tsp. cayenne pepper
• 32 oz. chicken broth
• 4 oz. diced green chilis
• 8 oz. cream cheese
• 30 oz. cannellini (or great northern) beans
• 3 c. cooked chicken (360g)
• 1 c. frozen corn
• 1 lime
• 2 tbsp cilantro

Steps

1. Heat butter. Saute onion and jalapeno (about 8 minutes). Add garlic and saute 2 more minutes.
2. Add chicken broth, spices, green chilis. Bring mixture to boil and reduce to simmer or 15 minutes
3. Add cream cheese and 1 cup of beans (173g) to the soup.
4. Blend with an immersion blender
5. Add the rest of the beans, chicken, and corn. Heat for 5 minutes
6. Add juice from one lime and cilantro
7. Garnish with more cilantro, monterrey jack cheese, avocado slices, tortilla chips

Notes

• Use a southwest blend instead of just corn