White Chicken Chili
I’m using everything in me to will fall weather into San Diego! It was in the 80’s yesterday when I made this soup, but I turned on the A/C and enjoyed every bite. This soup is super creamy, but also dairy free. I’ve been loving using this Califia Farms Better Half in recipes lately, but if you can handle dairy feel free to use regular half and half. I also took a spin on the traditional black beans you see in white chicken chili and swapped it out for chickpeas - I just love incorporating them into soups lately! I actually partially wish I left out the chicken and added more veggies. Anyways - I know you will love this soup!
In case you missed my announcement yesterday, my HUSBAND (ahhh!!!!) and I are moving to LA next week, and I honestly think the thing I’m most excited about is the fireplace we’ll have (LOL). I’m picturing myself curled up with this soup on the couch with the fire going! If you’re already enjoying autumn - make it for me, sit outside, and enjoy the crisp air.
Ingredients -
1 tbsp. avocado oil
1/2 white onion diced
2 cloves minced garlic
1 4 oz. can green chiles
1/8 tsp. paprika
1/4 tsp. coriander
1/2 tsp. cumin
3 cups low sodium chicken broth
Juice of 1 lime
1 can chickpeas (drained and rinsed)
1 cup frozen corn
1 cup shredded rotisserie chicken
1/4 cup loosely packed chopped fresh cilantro
1/2 cup Califia Farms Unsweetened Better Half
Toppings -
Avocado Slices
Cilantro
Instructions -
Heat 1 tbsp. avocado oil in a dutch oven over medium high heat on the stovetop. Add onion, garlic, and can of green chiles. Let simmer ~8 minutes, stirring occasionally. Mix in paprika, coriander, cumin and let simmer 1 more minute. Pour in chicken broth and lime juice, place lid on the pot and let simmer 15 minutes. After you drain and rinse the chickpeas mix them into the dutch oven, as well as the corn and chicken. Place the lid back on for 10 minutes. Finally, add in the cilantro and Better Half. Let simmer 5 more minutes. Serve topped with avocado slices, cilantro, and tortilla chips!