Ingredients
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1 tbsp vegetable oil
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1 yellow onion, chopped
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3 cloves garlic, chopped
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1 (4 oz) can chopped green chilies, drained
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2 tsp ground cumin
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1 tsp chili powder
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1/2 tsp smoked paprika
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3 cups low-sodium chicken broth
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1 (1.25 lb) pkg boneless, skinless chicken thighs
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2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed, divided
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1 (12 oz) pkg frozen corn, thawed
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1/2 (8 oz) pkg reduced-fat cream cheese, cubed
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Tri-color tortilla strips, sliced jalapeños, sour cream, lime wedges, and cilantro, to serve (optional)
Steps
1
In a medium or large Dutch oven, heat the oil on medium-high. Add the onion and season with salt and pepper. Cook 6–8 min., until onion has softened, stirring occasionally. Stir in the garlic, chilies, cumin, chili powder, and paprika. Cook 1–2 min., until fragrant, stirring constantly.
2
Add the chicken broth. Bring to a boil on high. Once boiling, add the chicken, reduce heat to medium, and let simmer 15–20 min., until chicken is fully cooked. Using a slotted spoon or tongs, transfer cooked chicken to a bowl and shred. To a blender, add 1 cup soup liquid and 1 can rinsed beans and blend until smooth.
3
To Dutch oven, add bean purée, remaining 1 can rinsed beans, corn, and cream cheese, stirring to help the cream cheese dissolve. Season with salt and pepper. Cook on low 10–12 min., until corn and beans are warm, stirring occasionally. Stir shredded chicken into chili. Ladle chili into bowls, then top with garnishes, if desired.
Tips
For an easy shortcut, substitute rotisserie chicken for raw. After adding the broth, let soup simmer for 15 min., then in Step 3, stir in 2 cups shredded rotisserie chicken as directed, until warmed through.
