Recipes > Lunch/Dinner Recipes > White Chicken Chili the Paleo Way
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INGREDIENTS:
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Onion (large), chopped
- 1 Bell Pepper (Red or Green), chopped
- 2 cloves Garlic, minced
- 4 cups Cauliflower, Separate Heads (Small)
- 3 cups Organic Free-Range Chicken Broth, divided
- 2 cups Cooked Chicken Breast, cubed
- 14.5 ounces Italian Stewed Tomatoes, canned
- 2 tsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Dried Oregano
- Freshly Ground Black Pepper, to taste
METHOD:
In a large skillet, heat olive oil over medium-high heat and saute onion, pepper, and garlic for 3-5 minutes.
Meanwhile, put chopped cauliflower heads (this is usually one medium head of cauliflower) into a bowl with a little of the Chicken Broth and microwave to steam for approximately 3 minutes. Put 2 cups of steamed cauliflower heads and 1 1/2 cups of chicken broth into blender, and blend until smooth. (I play around with cooking times and amounts of cauliflower)
Add all the cauliflower, chicken, remaining broth, and seasonings to skillet. Simmer for 15 minutes.
Note: Personally, I like to use fresh tomatoes and make my own Italian (Chopped) version of stewed tomatoes. I also usually use a mix of red and green bell peppers (and other colors) and use approx. the amount that one would yield.
