White Chicken Chili - KayDee Friel

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.