OPTIONAL GARNISHES

🫒🍲 White Chicken Chili. 🙏 Thank you: 🙌Type "yes" if you want to get more post from 👉 Follow my page to get Mediterranean diet recipes for healthy lifestyle 💁‍♀️ WHAT YOU’LL NEED: 1 lb chicken breast (or shredded rotisserie chicken) 2 cans white northern beans 1 can corn 1 small yellow onion 3 jalapeños 2 cans diced green chilis 1 quart Chicken stock 4 oz cream cheese 2 tsp chili Powder 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1/2 tsp pepper 1 tbs avocado oil Juice of 1/2 lime 1 tbsp cornstarch OPTIONAL GARNISHES Fresh Cilantro Freshly grated sharp cheddar cheese Sliced avocados Sour cream INSTRUCTIONS: I prefer to pre bake my chicken in the oven while I’m preparing everything else. To make the chicken simply season with salt & pepper and place in the oven at 400 for 20-25 minutes until fully cooked. Once cooked, shred it and set aside for later. In a large pot add 1 tbsp avocado oil to medium high heat. Chop up your onion and jalapeños and then add them to the pan and sauté for 2-3 min. Next add in the beans, corn, green chilis, seasonings, and chicken stock and mix well then bring to a boil. Cover with a lid and bring the temperature down to low. Simmer for about 15 minutes to let the flavors come together! In a small dish mix together 1 tbsp cornstarch and some cold water and mix until smooth. During the last 5 minutes of simmering slowly add in the water/cornstarch mixture stirring constantly. Once it’s all in, bring to a gentle boil and keep stirring, this is going to help thicken the soup! It should thicken in about a minute or so. Cut the cream cheese into cubes and add to the soup. Whisk until smooth and well incorperated. Finally add in the shredded cooked chicken and the juice of 1/2 lime. Give it one more good stir. Serve immediately with your toppings of choice. I love to eat it with sliced avocado, grated cheese, and freshly chopped cilantro. Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot add 1 tbsp avocado oil to medium high heat.

Step 2

Chop up your onion and jalapeños and then add them to the pan and sauté for 2-3 min.

Step 3

Next add in the beans, corn, green chilis, seasonings, and chicken stock and mix well then bring to a boil.

Step 4

Cover with a lid and bring the temperature down to low. Simmer for about 15 minutes to let the flavors come together!

Step 5

In a small dish mix together 1 tbsp cornstarch and some cold water and mix until smooth. During the last 5 minutes of simmering slowly add in the water/cornstarch mixture stirring constantly. Once it’s all in, bring to a gentle boil and keep stirring, this is going to help thicken the soup! It should thicken in about a minute or so.

Step 6

Cut the cream cheese into cubes and add to the soup. Whisk until smooth and well incorperated.

Step 7

Finally add in the shredded cooked chicken and the juice of 1/2 lime. Give it one more good stir.

Step 8

Serve immediately with your toppings of choice. I love to eat it with sliced avocado, grated cheese, and freshly chopped cilantro. Enjoy!

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