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Export 15 ingredients for grocery delivery
Step 1
In a large pot over medium high heat, heat the olive oil. When the oil is hot add in the onion, garlic, jalapeño, cumin, coriander, and smoked paprika. Season with a little salt and pepper.
Step 2
Sauté the vegetables until tender, about 3 minutes, then add in the diced green chiles and corn and sauté another minute.
Step 3
Remove the pot from the heat and scoop out a scant 1/2 cup of the vegetable mixture and add it to a blender with a 1/2 cup of chicken broth and a 1/2 cup of cannellini beans. Purée the mixture until smooth then add it back to the pot.
Step 4
Place the pot back on the stove over medium high heat and stir in the remaining chicken broth. Bring it to a boil then reduce the heat to medium low and simmer for 10 minutes.
Step 5
Add the shredded chicken, cilantro and remaining cannellini beans to the soup and simmer for another 5 minutes. Squeeze in the lime juice, stir, and taste for seasoning. Add more salt and pepper as needed.
Step 6
Serve the chili topped with shredded Monterey Jack cheese, more cilantro, a squeeze of lime juice and plain Greek yogurt or sour cream if desired.
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