Love chili. Do NOT love my heartburn after chili. Solution?!? White Chicken Chili!!!
Start with 6-8 boneless chicken thighs. I fill my 3.5 quart hard-anodized Calphalon pot (apparently not made anymore since it is 20+ years old) about 3/4 full and add the following:
– 2 T garlic powder
– 1 T salt
– 2 T cumin
– 1 T chili powder
– juice and zest of one lime
Boil and then turn to low and cook for about 30 minutes. Remove, cool, and shred. Save liquid!
I take a large 8 quart (Calphalon) pot and put some avocado oil in the bottom. Saute either 5 sliced scallions or 1/2 of one diced sweet onion and then add about 2 T crushed garlic. Cook until you smell it, stirring, on medium high.
To that add 1 can drained cannelini beans, 1 can white corn (not drained), 1 small can diced green chilis, 14 oz green salsa Verde (comes in small 7 oz cans). Add shredded chicken back in and pour the chicken cooking liquid in the pot.
Boil and then reduce to medium and cook for about 30 minutes to cook down liquid a bit, stirring regularly.
Serve with sour cream, avocado, cheese, guacamole, tortilla strips, or a little more salsa Verde.
Yum!!! Easy!!! No acid reflux!
Perfect for a cold day or for yummy lunches for the week!
This recipe has become one of my faves…it is so good and I have tweaked it over the last few times I have made it, so now…it is Yum-tastic!
-3-4 chicken breasts, sliced
-5-6 red new potatoes (cubed and cook in microwave with about 3 T water for 4-5 minutes)
-1 can/jar marinated artichokes, quartered, with juice
-1 pack baby Bella mushrooms, quartered
-2 cups broccoli florets
-4 oz capers, with juice
-1/2 cup white wine
-juice and zest of 1 lemon
-3-4 minced garlic cloves
-salt & pepper
Bake at 350° for about 45 minutes, stirring a few times during cooking.
Our new favorite around here??? Stir fry with Asian soba noodles. The noodles are minimally “carby” and add depth to the dish.
Start with your veggies. I used some frozen stuff and just cooked in avocado oil.
Broccoli, carrots, onions, yellow bell peppers, fresh mushrooms (add last). This one had beef already cut for “stir fry” from BHFM.
Cook all veggies. While they are cooking, boil noodles and then remove from/run cold water over/let sit. Remove veggies from wok and set aside and cook beef.
I know this is a lot of stuff, but this is a great sauce after 1t of corn starch in 2T water added as a thickener. The ginger dressing (Costco, thank you very much) is not necessary, but everything else, plus some lime juice, makes a great sauce.
You want to pretty much do this to taste so it equals about 1 cup of sauce. I just throw it all in, to be honest. Message me if you need more details.
Put noodles in with meat, add sauce, add veggies. Cook down another 5 minutes or so…and then….!