Serves 6-8 | Prep 15 minutes | Cook 30 minutes | Total 45 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (4 oz) cans diced green chiles
• 4 cups cooked, shredded chicken (rotisserie works great)
• 2 (15 oz) cans white beans (great northern or cannellini), drained and rinsed
• 1 (15 oz) can corn, drained
• 4 cups chicken broth
• 1 (8 oz) package cream cheese, softened
• 1 cup sour cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro (optional)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the green chiles, shredded chicken, white beans, corn, and chicken broth.
4. Add the cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne pepper (if using). Stir to combine.
5. Bring to a gentle simmer and let cook for 15-20 minutes, allowing the flavors to blend.
6. Reduce heat to low and stir in the cream cheese until melted and smooth. Then stir in the sour cream and lime juice.
7. Taste and adjust seasonings as needed.
8. Serve hot, topped with your favorite toppings.