Happy Sunday, friends!
We’ve got another week of frigid temps headed our way this week (which us Floridians consider anything below 50 degrees) and all I want to do is snuggle up with warm and hearty comfort foods. I just finished mapping out our dinners for the week and I’ll definitely be making my easy White Chicken Chili tonight. Not only is it gluten free and dairy free (and can also be adapted for paleo/Whole30), but it’s the perfect one-pot dinner that’s both full of flavor and super satisfying. I hope you enjoy this hearty and healthy recipe and that it warms you from the inside out. 🙂
And in case you’re interested in the other healthy comfort food recipes I plan to make this week, I’ve got this Shepherd’s Pie with Cauliflower on my list (have made this several times and it’s delicious), and am excited to try this Paleo Supreme Pizza Frittata and this Whole30 Creamy Bacon Artichoke Spaghetti Squash from one of my favorite food bloggers, Physical Kitchness.
- 2 tbsp ghee or coconut oil
- 2 cloves garlic, minced
- 1 shallot or ½ an onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, diced
- 1 small yellow squash, diced
- 1 (4 oz) can of diced green chilis
- 4 cups chicken, cooked and shredded
- 1 can white beans, rinsed and drained (omit for paleo/Whole30)
- 1½ tsp cumin
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- ½ tsp dried oregano
- 1 tsp salt
- 1 tbsp arrowroot flour
- ¼ cup non-dairy milk of choice
- 4 cups of gluten free chicken broth, low sodium
- In a large pot, heat oil over medium high heat. Add garlic, onions, jalapeño and green bell pepper and saute for 5 minutes or until onions have become translucent.
- Add in diced yellow squash and saute for another minute.
- Pour in diced green chilies, chicken broth, and add all the seasonings: salt, cumin, chili powder, cayenne pepper and oregano.
- Mix together, cover and simmer for 30 minutes.
- Add shredded chicken and white beans and cook uncovered for another 15 minutes.
- Combine arrowroot flour with non-dairy milk and mix well. Add mixture into the soup and boil for 1-2 minutes or until soup thickens.
- Topping ideas: fresh lime juice, cilantro, diced avocado, diced jalapeño, tortilla strips
Yum! This looks so good! Adding it to my list for this month for Whole30. And thank you for sharing what else you are making this week!
Yay! Can’t wait for you to try it, Gina!