In recent years, my family has often had chili for dinner on Christmas Eve. It’s an easy and cozy crowd-pleaser – and you might not even need to follow a recipe! But when kitchen improv inspiration isn’t striking, one of my favorite chili recipes lately is from Cooking Classy.

• 1 yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 cans  or one box low sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1 1/2 tsp  ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne
• salt and pepper, to taste
• 1 (8 oz) pkg Neufchatel cheese or cream cheese
• 1 1/4 cup corn, fresh or frozen
• 2 cans cannelini or great northern beans
• 2 1/2 cups cooked shredded chicken
• 1 Tbsp lime juice
• 2 Tbsp chopped cilantro plus more for serving
• Optional Toppings:
  • Shredded cheese
  • Tortilla strips
  • Diced or sliced avocado

1. In a large pot over medium-high heat, heat olive oil and sautee onion for 4-5 minutes, until translucent. Add in garlic and sautee 1-2 minutes longer
2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper. Bring the soup to a boil, and reduce the heat to medium-low. Simmer for 15 minutes.
3. Drain and rinse beans, then measure out 1 cup, setting remaining aside. Puree the cup of beans  along with 1/4 cup broth from soup in a food processor until nearly smooth.
4. Add cream cheese, corn, and both the whole and pureed beans to the soup and stir well. Simmer 5 – 10 minutes longer.
5. Stir in cooked chicken, lime juice, and cilantro. Serve with toppings.