Boneless Chicken Breast	g
Olive Oil	tbsp
Yellow Onion
Garlic Clove
Ground Cumin	tsp
Sweet Smoked Paprika Powder	tsp
Chili Powder	tsp
Chicken Broth	ml
Cream Cheese	tbsp
White Beans	g
Cheddar Cheese	g
Mixed Herb Salsa
Fresh Coriander	g
Fresh Parsley	g
Fresh Dill	g
Olive Oil	ml
Lime Juice	tbsp
Salt & Pepper to taste
Toppings
Avocado
Cheddar Cheese

1. Wash and pat dry the chicken than cut it in bigger cubes. Peel and chop the onion and garlic cloves.
2. Place a larger pot over medium heat and add olive oil, once heat up add the onion and cook until fragrant, about 5 minutes. Add garlic, cumin, paprika and chili powder. Cook for additional 5-10 minutes, until very fragrant. Add the chicken, season with salt and pepper and mix it all well, cook for a minute then stir in the chicken broth. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
3. In the meantime prepare the salsa, wash the herbs and pat dry, pluck the leaves and place them in food processor together with olive oil, lime juice and salt and pepper. Blitz until finely chopped herbs.
4. Once the chicken is cooked, put it on a plate and pull apart, using two forks Stir in the cream cheese, until smooth. Add in the shredded chicken, white beans, most of the herb salsa and cheddar cheese. Cook for about 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
5. Ladle the chili into bowls. Top, as desired with cheese, avocado and herb salsa.

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