Ingredients:
- 1/4 small yellow onion, diced
- 1/4 tablespoon canola oil, (or avocado, grapeseed, or vegetable oil)
- 1/4 teaspoon finely minced garlic
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- salt and freshly ground black pepper, to taste
- 1 cup cooked White Beans for 2
- 1/4 (8-ounce) package Neufchatel cheese, cut into small cubes
- 1/2 cup frozen or fresh corn
- 3/4 cup shredded, cooked rotisserie chicken
- 1/4 tablespoon fresh lime juice
- 1/2 tablespoon chopped fresh cilantro, plus more for serving
- Optional toppings: tortilla chips or strips, Monterrey Jack cheese, and sliced avocado
Directions:
- Heat oil in a pot over medium-high heat. Add onion, and sauté for 4 minutes. Add garlic and sauté 30 seconds longer.
- Add chicken broth and chili powder to pot, then season with salt and pepper to taste. Bring mixture to a boil, reduce heat to medium-low, and simmer 5-8 minutes.
- Mash about half of the White Beans for 2, and add all to the broth mixture. Add Neufchatel cheese and corn, simmering 4 – 8 minutes.
- Stir in shredded chicken, fresh lime juice, and cilantro. Simmer till warmed through.
- Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips, if desired.