2 chicken breasts, cooked and shredded 1 tbsp olive oil 1 onion, diced 5 cloves of garlic, minced 1 can Rotel 32 oz chicken broth 1.5 tsp cumin 0.5 tsp coriander 0.5 tsp paprika 0.5 tsp oregano 0.25 tsp cayenne pepper ~30 oz cannelli beans 1 small can corn 8 oz neufchatel cheese (or cream cheese) A sprinkle of lime juice Salt and pepper to taste
Heat oil in dutch oven over medium high heat. Saute onion for 4 min then add garlic and saute for another minute. Add chicken broth, Rotel, spices, and bring to a boil. Then simmer for 10 minutes.
Drain and rinse beans. Take 1 cup beans with 1/4 cup broth from soup and puree.
Add Neufchatel cheese (break up), corn, beans, and stir well. Simmer for 10 min longer. Stir in chicken and lime juice. Simmer for another 5 min.
Serve with sour cream, shredded cheese, and avocado.