Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • 1 lb cooked chicken breast, shredded
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (4 oz) diced green chiles
  • 1.5 cups sweet corn
  • 4 cups low-sodium chicken bone broth
  • 4 oz Neufchâtel cheese, softened and cubed
  • 0.25 cup heavy cream
  • 1 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Sauté the onion and bell pepper for 5–6 minutes until translucent.
  2. Add the minced garlic, cumin, oregano, coriander, and cayenne pepper. Toast the spices for 30 seconds until aromatic.
  3. Pour in the chicken bone broth and diced green chiles. Stir in the shredded chicken and corn.
  4. Add the rinsed black beans.
  5. Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
  6. Stir in the cubed Neufchâtel cheese and heavy cream. Continue to stir until the cheese is fully melted and the broth is creamy.
  7. Remove from heat. Stir in the fresh lime juice and chopped cilantro before serving.