12/05/2023
Yum yum yum!!!
CANdi FitFoodie White Chicken chili
**GLUTEN AND DAIRY FREE (yup I discovered Cashew Cream at my local Walmart)
Ingredients
* 1 diced onion
* 1 tbsp avacado oil
* 2 cloves minced garlic
* 32 oz low sodium chicken bone broth
* 1 (7 oz) can diced green chilies
* 1/2 tsp paprika
* 1.5 tsp cumin
* 1/2 tsp oregano
* 1/2 tsp coriander
* cayenne, salt and pepper to taste
* 8oz cashew cream (I get it from the somerdale Walmart Miyoko cream cheese it’s called. That’s like to
* 1 1/4 cup corn
* 2 (15 oz) cans white beabd
* 2 1/2 cups shredded cooked left-over chicken* (I throw 3-5lb of chicken every week in crock or on low for a few hours and then shred and freeze half)
* 1 Tbsplime juice
* 2 Tbsp cilantro
****Tortilla chips or strips, sliced avocado for serving (optional)
INSTRUCTIONS
* Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
* 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.
* Drain and rinse beans & measure out 1 cup. Set the rest of the beans aside, and purée the cup beans with 1/4 cup broth from soup until smooth
* Add cake cream to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
* Stir in chicken, fresh lime juice and cilantro. Serve with more cilantro, avocado slices and tortilla chips if desired.