Happy Foodie Friday everyone! I know we have only had a few days with worth of colder weather, but it’s already got me craving a warm, hearty bowl of soup.
Sometimes soup is forgotten in the midst of trying to improve eating habits because for some reason it has grown a bad reputation over the years.
Soup is a great way to incorporate loads of vegetables within your meal and you are able to intentionally add how much protein you want. They are so versatile and can pack a punch when it comes to nutrients.
This Paleo White Chicken Chili is an easy weeknight dinner that the whole family will love!
Ingredients: 6 servings
• 1 tbsp coconut oil
• 1 onion diced
• 2 celery sticks chopped
• 4 garlic cloves minced
• 2 jalapeño peppers seeded and membranes removed, diced
• 1½ lbs skinless boneless chicken thighs or breasts
• 1 tbsp ground cumin
• 2 tsp chili powder
• 1 tsp coriander
• 1 tsp dried oregano
• 1 tsp sea salt
• ⅛ tsp ground black pepper
• 4 cups bone broth or chicken broth
• 4 oz can of diced green chili
• 14 oz can of full fat coconut milk
• Optional garnish: cilantro avocado slices, and/or more jalapeño slices
Instructions:
1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook stirring for 5 minutes.
3. Push the veggies to the side then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
4. Cook the chicken for 5 minutes until the chicken is browned on all sides.
5. Add the broth and diced green chili, and let the soup come to a boil.
6. Lower the heat to medium low, and let it simmer for 15 minutes.
7. Transfer the chicken to a bowl and use 2 forks to shred it completely.
8. Add the chicken back to the soup, then add in coconut milk.
9. Turn up the heat to medium high, then let the mixture come back to a boil.
10. Let it boil for 10 minutes until the soup is slightly reduced and thickened.
11. Take off heat and serve topped with your favorite garnish.
Nutrition:
Calories: 352
Protein: 30g
Carbohydrates: 8g
Fat: 23g
