White Chicken Chili

INGREDIENTS: * TEA TREE PRODUCTS

1 small yellow onion , diced

  • 1 TBSP HABANERO OLIVE OIL*

  • 2 cloves garlic , finely minced

  • 2 (14.5 oz) cans low-sodium chicken broth

  • 1 (7 oz) can diced green chilies

  • 1 1/2 tsp cumin

  • ½ TSP sweet smoked spanish paprika*

  • 1/2 tsp dried oregano

  • 1/2 tsp ground coriander

  • 1/4 TSP ZAPP*

  • ¼ TSP OF SALT + WACKY PEPPER*

  • 1 (8 oz) pkg cream cheese, cut into small cubes

  • 1 1/4 cup frozen or fresh corn

  • 2 (15 oz) cans cannellini beans

  • 2 1/2 cups shredded cooked rotisserie or left-over chicken

  • 1 Tbsp fresh lime juice

  • 2 Tbsp chopped fresh cilantro, plus more for serving

  • Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving

DIRECTIONS:

  1. Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.

  2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

  3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

  4. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

  5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.