White Bean Chicken Chili
A nourishing and satisfying soup made with bone broth, protein, and plenty of veggies.
Ingredients
Directions
- 1
Line a baking sheet with aluminum foil and spread out poblano peppers. Turn broiler on high and broil until peppers are charred and blackened all over. Wrap peppers in tin foil and let them sweat while preparing other ingredients. Remove charred skin from peppers before dicing.
- 2
Heat olive oil over medium heat in a large dutch oven. Saute onions and jalapenos until onions begin to soften, about 3 minutes. Add garlic and diced poblanos and saute an additional minute.
- 3
Add in ground chicken, salt, cumin and chili powder and pepper and cook until meat has browned and is cooked through.
- 4
Once meat is cooked through stir in bone broth, beans and lime juice. Bring to a simmer then reduce heat to low and simmer uncovered 15 minutes.
- 5
While soup is cooking, heat avocado oil in a skillet over medium high heat. Drop in tortilla strips and fry until just crispy, about 3-5 minutes. Transfer to paper towel lined plate and salt immediately.
- 6
To serve, top with avocado, cilantro, green onion and crispy tortilla strips.
