white chili (Edit recipe)

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The aroma of the cloves and ground cumin in this recipe just brings warmth and coziness to mind. You’ll want to snuggle up near the fireplace with a blanket, grab a good book and get completely lost in the moment. If you want a traditional chili, you can add a can of white beans, totally your call. If you happen to have any leftovers, the flavors only deepen the next day!

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PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

14

Serves: 4-6

Ingredients

2 Tbsp Avocado Oil
1 whole Vidalia Onion, medium, diced about 1 cup
3 cups Potatoes, Russet, peeled and diced into 1″ pieces
2 cloves Garlic, finely chopped
8 oz Green Chilies, canned/organic, diced
2 tsp Real Salt - Redmond
2 tsp Cumin, Ground
.5 tsp Cloves, Ground
.25 tsp Chipotle Powder, optional
8 cups Chicken Bone Broth, divided
4 cups Chicken Breast, baked & diced
2 Tbsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals
.25 cup Coconut Cream, can sub whipping cream as needed
1-2 Tbsp Cilantro, handful of, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a 6-8qt stock pot, add avocado oil and onion. Sautée over medium heat until onions are soft and have a little bit of color to them.
To that, add potatoes, garlic, green chilies, salt, cumin, cloves and chipotle powder (if using). Reduce heat a bit and stir with a wooden spoon to combine. Stir occasionally until potatoes start to become soft.
Pour in 7 cups of the broth and toss in the diced chicken. Stir to combine and simmer for 15-20 minutes so that flavors can get very acquainted.
In a small bowl, add cassava flour and remaining broth, whisk with a fork until well combined and you have a nice slurry.
Bring soup to a slow boil, while stirring, pour in slurry and stir to combine. Reduce heat and cook an additional 5 minutes. Soup with thicken slightly.
Stir in chopped cilantro and stir. All ready to serve! Add garnish if using. Store any leftovers in fridge for a week.

Notes

We like to garnish with sliced avocado, cilantro, diced red onion or even radishes. If you tolerate corn chips, those are so great with this or you can also enjoy some plantain chips too.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	785
Fat:	37 g
Carbohydrates:	44 g
Protein:	72 g
Cholesterol:	146 g
Sodium:	1853 mg
Fiber:	6 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.