My good friend came over a couple months ago and we both made a Mexican style soup, mine was red and hers was white.
They were both delish! But I loved the ‘cream’ base and I’ve been thinking about creating a recipe that would be similar, yet dairy-free and finally got settled into our home so here it is! 🙂 Not only is it super quick to make – it is super tasty and filling!
I top this with cilantro, avocado, sliced jalapeno and crushed tortilla chips (only a couple!) and, of course, a bit of hot sauce!
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours, 15 minutes
Calories per serving:246, fat 3, carbs 15 (net), protein 32
2 pounds Chicken Breast (4-5 breasts)
2 cans (15 oz) White Beans (kidney beans, pinto, or cannellini beans) rinsed and drained
2 cans (4.5 oz) Chopped Green Chiles
3 cloves, Garlic
1 White or Yellow Onion, chopped
2 tsp, Ground Cumin
1 tsp, Oregano
1/2 tsp Pink Himalayan Salt
1/4 - 1/2 tsp, Cayenne Pepper
1/4 cup Cilantro, Chopped
4 cups, Chicken Broth
1 can Diced Tomatoes* add after you shred Chicken and Puree
Place chicken in the bottom of a 6-quart or larger crock pot or pressure cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine.
Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through.
Remove the chicken breasts to a plate to shred and set aside.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and diced tomatoes.
Portion into bowls and top with cilantro, fresh lime juice. Add any other desired toppings and enjoy.
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