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.