1 Tablespoon Oil
1 Large Onion, chopped
4 medium Poblano chiles, seeded, diced
2 Serrano Chilies, seeded, minced
4 Garlic Cloves, minced
1 Tablespoon (heaping) Chili Powder
2 teaspoons (heaping) Kosher Salt
1 Tablespoon (heaping) Ground Cumin
1 teaspoon (heaping) Ground Coriander
1 teaspoon (heaping) Dried Oregano
3-5 cups Chicken Broth
45 oz canned Cannelloni Beans, rinsed and drained, divided
1 (8 oz) package cream cheese
1 1/2 cup frozen corn
1 rotisserie chicken, shredded
2 Limes juiced
1/2 cup Cilantro, minced
1/4 cup Frank's Red Hot Sauce
Heat oil in a large soup pot over medium heat. Add onion and peppers, saute, stirring often, until softened, about 5-10 minutes.
Add Garlic, chili powder, salt, cumin, coriander, and oregano; stir and cook 1 minute.
Add broth, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, about 15 minutes.
Measure out 1 cup beans and process in a food processor with 1/4 cup broth from the soup and cream cheese. Puree until smooth.
Stir in puree into soup.
Stir in frozen corn, whole beans and pureed beans. Simmer for 5 more minutes.
Add shredded chicken to pot and stir in lime juice, cilantro, and Frank's; heat through.
Serve with avocado slices, tortilla chips, cheese, and sour cream.
Note: For more spice, leave the seeds in the Serranos.
