by Cooking Classy
As demonstrated at the 10/5/25 Gourmet Club Meeting by Greg & Terri Launhardt.
Makes: 6 portions. Preparation time: 50 minutes.
- 1 T. Olive Oil
- 1 Small Yellow Onion (Diced)
- 2 Cloves of Garlic (Finely Diced)
- 2 (14.5 oz.) Cans Low-Sodium Chicken Broth
- 1 (7 oz.) Can Diced Green Chilies
- 1½ t. Cumin
- ½ t. Paprika
- ½ t. Dried Oregano
- ½ t. Ground Coriander
- ¼ t. Cayenne Pepper
- 2 (15 oz.) Cans Cannellini Beans
- 1 (8 oz.) Package Neufchâtel Cheese (Cubed)
- 1¼ C. Frozen or Fresh Corn
- 2½ C. Shredded Cooked Rotisserie Chicken
- 1 T. Fresh Lime Juice
- 2 T. Fresh Cilantro (Chopped)
- Salt & Pepper to taste
- Tortilla Chips, Monterey Jack Cheese, Sliced Avocado, Sliced Limes (Optional)
Heat the Olive Oil in a large pot over medium-high heat. Add the Onion and sauté 4 minutes. Add the Garlic and sauté 30 seconds longer.
Add the 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 15 minutes.
Drain and rinse the Beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup of Beans to a food processor along with 1/4 cup of Broth, purée until nearly smooth. [This step is optional.]
Add the Neufchâtel Cheese to the soup along with the Corn, whole Beans and puréed Beans and stir well. Simmer 5-10 minutes longer.
Stir in the Shredded Chicken, Lime Juice and Cilantro. Serve with Monterrey Jack Cheese, more Cilantro, Avocado and Lime Slices and Tortilla Chips if desired.
”Neufchâtel” - This is a French creamy but grainy cheese from the Normandy region of France. It's one of the oldest cheeses in Europe, dating back to the 6th century. It typically is sold in heart shaped blocks (cœurs). Not to be confused with American Cream Cheese, but in a pinch, it can make a good substitute.
