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White Chicken Chili

RECIPE SUMMARY

 

White Chicken Chili

Makes 3 Servings: Counts towards 1 Serving Meat, 2 cups Vegetables, ½ tablespoon Oil

 

INGREDIENTS

 2 lbs. Boneless Skinless Chicken Breasts, cut into bite size pieces
 1½ tablespoons Olive Oil
 1½ cups Onion, diced
 1½ cups Bell Pepper (Color of Choice), seeded and chopped
 1 to 2 Jalapeños, seeded and diced
 4 Cloves of Garlic, minced
 2 teaspoons of Salt
 1 tablespoon Ground Cumin
 1 teaspoon Coriander
 4 cups Imagine Organic Free Range Chicken Broth
 2 7 oz. Cans of Green Chilies
 3 tablespoons Coconut Milk (Unsweetened)
 1 cup Mushrooms, diced
 1 cup Cauliflower Rice
 Green Onions, chopped for garnish
 Cilantro, chopped for garnish

 

DIRECTIONS

1

In a large pot, heat the olive oil on medium-high heat and add in the onion, pepper, jalapeño, and garlic; sauté for 5 minutes.

2

Add in the chicken, salt and spices. Sauté for another 5 to 8 minutes until the chicken is nearly cooked through; add the chicken broth, green chilies, and coconut milk and bring to a boil.

3

Reduce the heat and simmer for 20 minutes; using a large ladle, mash the chicken pieces to shreds.

4

Serve with a garnish of green onions and cilantro.

 

Ingredients

 2 lbs. Boneless Skinless Chicken Breasts, cut into bite size pieces
 1½ tablespoons Olive Oil
 1½ cups Onion, diced
 1½ cups Bell Pepper (Color of Choice), seeded and chopped
 1 to 2 Jalapeños, seeded and diced
 4 Cloves of Garlic, minced
 2 teaspoons of Salt
 1 tablespoon Ground Cumin
 1 teaspoon Coriander
 4 cups Imagine Organic Free Range Chicken Broth
 2 7 oz. Cans of Green Chilies
 3 tablespoons Coconut Milk (Unsweetened)
 1 cup Mushrooms, diced
 1 cup Cauliflower Rice
 Green Onions, chopped for garnish
 Cilantro, chopped for garnish

Directions

1

In a large pot, heat the olive oil on medium-high heat and add in the onion, pepper, jalapeño, and garlic; sauté for 5 minutes.

2

Add in the chicken, salt and spices. Sauté for another 5 to 8 minutes until the chicken is nearly cooked through; add the chicken broth, green chilies, and coconut milk and bring to a boil.

3

Reduce the heat and simmer for 20 minutes; using a large ladle, mash the chicken pieces to shreds.

4

Serve with a garnish of green onions and cilantro.

White Chicken Chili

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