I combined white veggies like cauliflower and parsnip with a bit of butternut squash for it's creamy quality.
The first step is to make a creamy base for the chili. To do this, I pulsed a large head of cauliflower in the food processor, then reserved out two cups to add in later for texture. After the base ingredients were simmered and tender, they got pureed and returned to the pot. Then I dropped in the remaining ingredients and gave them a few minutes of stove time.
The result? Delicious.
|Some basic ingredients: garlic, cauliflower, diced butternut|
Paleo White Chicken Chili
1 large cauliflower, pulsed in a food processor, divided (reserve 2 c. for 2nd half)
1 parsnip, peeled and pulsed
2 c. cubed butternut squash
2 c. chicken broth
2 c. water
1/4 c. white wine
1 T. minced garlic
Combine base ingredients in a large pot. Simmer until butternut is tender. Puree mixture and return to the pot.
1 1/2 pounds chicken, cooked and diced
1/2 large onion, diced
1 4-oz can chopped green chiles
1 T. cumin
1 T. chili powder
2 c. pulsed cauliflower (reserved from above)
salt and pepper to taste
avocados, tomatoes, cilantro
While the base is simmering, cook chicken and dice.
Add remaining ingredients to pureed base. Add water if a thinner soup is desired. Simmer until onions are translucent. Adjust seasonings as desired.