White Chicken Green Chili
A delicious, creamy and nourishing chile full of sprouted navy beans, shredded chicken, and roasted green peppers.
American, dairy free, gluten free, grain free, Mexican, paleo
Anaheim green chili peppers
more for additional heat
dried white beans
medium-sized yellow onion
extra virgin olive oil
small whole chicken
Fresh cracked pepper
Cashew Cream Sauce
Roast the Peppers
Heat oven to 450 on broil
De-pit and de-seed anaheim, poblano and serrano peppers. Arrange on a baking sheet and broil in the oven at 450 for 15 minutes
Let peppers cool
Chop Anaheim and Poblano into 1/4 inch pieces. Finely dice serrano peppers
Soak and sprout white beans 24-48 hours in advance
Dice the onion and shallot. Saute in oil in a large soup pot at medium-high for about 7 minutes or until translucent
Dice carrots and celery and add to onions and shallots. Add diced and roasted peppers.
Mix remaining spices evenly into the vegetables in the soup pot.
Wrap chicken in cheesecloth and set on top of vegetables. Add water to the pot until the chicken and vegetables are submerged.
Using a wooden spoon, lightly mix ingredients, being careful not to disrupt the chicken too much.
Simmer on low for 12 hours
Remove wrapped chicken to a cutting board. Once cooled, remove the cheesecloth and shred chicken.
Add the already cooked white beans to the soup after removing the chicken.
Using an immersion blender, pulse the soup for 30-45 seconds, thickening the broth
Add the shredded chicken back to the soup and stir until evenly combined
Ladle white chicken green chili into bowls and garnish with cilantro, avocado slices, fresh pepper, and cilantro crema.
Cashew Cream Sauce (optional)
Blend soaked cashews and water in a blender until smooth. Set aside for garnish
Modifications that work well:
Reducing white beans. You can do 1/2 a cup for a less starchy version or 1 cup for just a little less.
Replace 1/2 of the white beans with cauliflower for less starch and higher vegetable content. You can also add shredded kale for added veggies.
Amp up the green chilis for more spice
Add lime for a brighter flavor
Remove the carrots and celery for a more concentrated chili flavor profile
Skip the immersion blender for a brothier base. This option works better when combined with also using fewer white beans.