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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

  • 1/2 tsp dried oregano

  • 1/4 TSP corn star*

  • 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, paprika, oregano, Corn star 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.