As one family member stated after enjoying a warm spoonful of this white chicken chili deliciousness, “it’s like Christmas in a bowl!” ~~ and she is so right!
The warmth of the cloves and ground cumin in this recipe just bring warmth and coziness to mind. You’ll want to snuggle up near the fireplace and watch all the lights on the Christmas tree twinkle. Oh, and some Christmas music playing in the background would complete the moment!
The original family recipe contained white beans, so we replaced those with diced potatoes. If you happen to tolerate a few organic navy beans feel free to sub those in for the potatoes. Or if you’re feeling adventurous, add both! As we’ve recently been testing out how we do with reintroducing beans, we’re excited to give that combo a try. When we do try out beans, they’re always organic. Read those labels, as there are often hidden sugars and/or gums that get added in.
By the time you add the spices, the chicken broth isn’t as “white” as it starts out. Don’t skimp on them! This is where you get the unique flavor profile and lends to the amazing flavors of this chili.
I guarantee that while this white chicken chili is warming on the stove top you’ll get questions about what’s baking in the oven. Cloves are typically not used a lot in savory dishes, but you’ll be hooked after the first bite! Make this up ahead of time. Then warm it up for a super quick dinner after shopping or out on a drive to see all the Christmas lights! Even better right!?
A few of our other warm recipes:
white chiliCourse: Main Dish, Recipes, Whole30Cuisine: AmericanDifficulty: Easy
a tasty & warm seasonal chili filled with warm spices
2 T avocado oil
1 med onion, diced
3 cups raw potato, peeled and diced into 1″ pieces
2 cloves of garlic, finely chopped
8 oz organic diced green chilies
2 tsp Redmond Real Salt
2 tsp ground cumin
½ tsp ground cloves
¼ tsp ground chipotle (opt)
8 cups chicken bone broth, divided
4 cups baked & diced chicken breast
2 tbls Otto’s Cassava Flour
¼ c coconut cream
handful of cilantro, finely chopped
garnish items, additional chopped cilantro, sliced green onion, avocado slices, drizzle of additional coconut cream, organic corn chips (if tolerated)
- In a 6-8qt stock pot, add avocado oil and onion. Sautée over medium heat until onions are soft and have a little bit of color to them.
- To that, add potatoes, garlic, green chilies, salt, cumin, cloves and chipotle (if using). Reduce heat a bit and stir with a wooden spoon to combine. Stir occasionally until potatoes start to become soft.
- Pour in 7 cups of the broth and toss in the diced chicken. Stir to combine and simmer for 15-20 minutes so that flavors can get very acquainted.
- In a small bowl, add cassava flour and 1 cup of broth, whisk with a fork until well combined and you have a nice slurry.
- Bring soup to a slow boil, while stirring, pour in cassava flour slurry and stir to combine. Reduce heat and cook an additional 5 minutes. Soup with thicken slightly.
- Stir in chopped cilantro and stir. All ready to serve! Add garnish if using. Store any leftovers in fridge for a week.