2 tablespoons olive oil, divided
2 pounds chicken breast, boneless and skinless
1 medium onion, diced
4 garlic cloves, minced
4 ounces diced green chiles
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 teaspoon ground black pepper
Dash of cayenne pepper (optional)
1/2 teaspoon salt
32 ounces unsalted chicken stock/bone broth, divided
8 ounces Neufchatel cream cheese, softened
Two 15.5 ounces cans low sodium cannellini beans, rinsed and drained
15 ounces frozen corn
Scallions, finely chopped
In a heavy-bottomed pot or large Dutch oven, heat 1 tablespoon olive oil over medium heat. Sear chicken breast on all sides, about 4-5 minutes per side. Remove from pot and set aside. Once slightly cooled, cut into bite-sized pieces. Chicken will not be fully cooked all the way through.
Once chicken is removed, heat the remaining 1 tablespoon olive oil over medium to medium high heat. Sauté the onion in oil until soft and light golden browned, or about 6 minutes. Add in the garlic and sauté for 1 minute.
Next, add in the green chilis and all dried seasonings. Allow to cook for 3-5 minutes, or until fragrant. Then add in 16 oz. of chicken stock and bring mixture to a simmer over medium heat.
While that is cooking, add remaining 16 ounces of chicken stock to a blender with the cream cheese and 1 cup of cannellini beans. Blend on high until mixture is completely smooth. Slowly stir that mixture into the Dutch oven.
Add in remaining cannellini beans, frozen corn and reserved chicken. Allow mixture to simmer on medium heat for at least 30-45 minutes, or until chicken is cooked through. If simmering longer than 45 minutes, place lid on pot during this step.
Serve with lime wedges, chopped scallions and whole grain tortilla chips, if desired.