Ingredients:
Heat olive oil in a large pot over medium-high heat. Add onion and sauté until onions are translucent. Add garlic and sauté until garlic begins to brown. Add chicken broth, green chilies & tomatoes, 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 beans. Measure out 1 cup and set the rest of the beans to the side. Take 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. Add cream cheese to soup along with corn, white beans, and pureed beans and stir well. Simmer 5-10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, lime wedges, and tortilla chips for garnish if desired.
