Ingredients

1 Tbsp extra-virgin olive oil
1 large onion or 2 med, chopped
4 chicken breast halves, boneless, skinless cut into 1-inch chunks
2 Tsp ground cumin
2 Tsp chili powder
Salt and black pepper to taste
3 cans (14.5-oz size) white kidney or cannelloni beans, drained (save ½ cup drained liquid) and rinsed
2 cups low-sodium chicken broth, divided
1 Tsp canned chipolte chili, seeded and minced
½ cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves

Steps

1. In large saucepan, heat oil over medium heat.
2. Sautee onions till translucent, then push to one side
3. Add the chicken, cumin, chili powder, salt and pepper. Cook for 5 mins.
4. Increase the heat to med-high heat then add 2 cans of the beans, the saved liquid, 1 cup of the broth and the chipotle chili.
5. Bring to a simmer and cook for 10-12 mins.
6. In the meantime, combine remaining can of beans and 1 cup of broth in food processor and puree until smooth. Add to soup.
7. Add half-and-half and simmer for 2 more minutes, constantly stirring.
8. Serve hot and garnish with the cheese and cilantro