Heat olive oil in a 6 quart Dutch oven over medium-high heat.
Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium low and simmer 10 minutes.
Drain and rinse beans in a fine mesh strainer or coriander 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 to 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
You don't have to puree the beans, the soup just won't be as creamy.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 155 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 76.5mg||24 %|
|Sodium 107.2mg||4 %|
|Potassium 293.5mg||8 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 7.6g|
|Protein 20.4g||29 %|
Powered by: USDA Nutrition Database
Calories per serving: 271
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