2tablespoonschopped cilantro,plus more for serving
1tablespoonlime juice(about ½ lime)
Instructions
Blend 1 cup of the cannellini beans and ½ cup of the chicken broth until completely smooth. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and saute for 3 minutes, stirring occasionally. Add the garlic and saute for 30 more seconds until fragrant.
Add the coriander, cumin, chili powder, salt, oregano, and black pepper, and cook for 1 minute, stirring occasionally.
Add the corn and diced green chiles and cook for 2 minutes, stirring occasionally.
Pour in the blended beans and the remaining 3 cups of chicken broth into the pot. Stir to combine, bring to a boil, reduce heat to low, and simmer uncovered for 10 minutes.
Add in the cream cheese and stir until completely melted and combined.
Stir in the remaining cannellini beans and shredded chicken. Cook for 2 more minutes to warm through.
Remove the pot from the heat and stir in the cilantro and lime juice. Serve in bowls with tortilla chips, shredded cheese, and diced avocado if desired.
Notes
Corn: If you don't have canned corn, you could also use 1 ½ cups frozen corn or 2 ears fresh corn.
Diced green chiles: You can use either mild or hot, depending on how spicy you want it.