Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 1 can (14 oz) diced green chiles
  • 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 4 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and poblano peppers, sautéing for 5–7 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Increase the heat to medium-high and add the diced chicken thighs. Sear until the meat is no longer pink on the outside (about 5 minutes). Stir in the cumin, smoked paprika, salt, and pepper, coating the chicken and vegetables. Pour in the chicken broth and diced green chiles, bringing the mixture to a gentle simmer.
  3. While the soup simmers, place 1 cup of the drained white beans and 1/4 cup of the broth in a blender and blend until completely smooth. Stir this puree back into the pot. Add the remaining whole beans and corn, simmering for another 10–15 minutes.
  4. Reduce heat to low. Stir in the softened light cream cheese and Greek yogurt, whisking gently until fully incorporated. Remove from heat and stir in the fresh lime juice.