{ Bean – Free } Creamy White Chicken Chili

Creamy White Chicken Chili

What you need

1lb chicken breast

32 oz chicken broth

(2) 4oz cans diced green chiles

(1) 4oz can diced jalapenos

½ can sweet corn

1 white onion, diced

½ green pepper, diced

½ cup tapioca flour

3 tsp chili powder

1 tbs ground cumin

½ tsp cayenne

1 tsp paprika

½ tsp sea salt

½ tsp pepper

1 tsp inion powder

¼ cup heavy whipping cream

What to do

Fill a large pot or dutch oven with water, bring to a boil. Once boiling, gently place your chicken breasts in the water. Boil for about 20 minutes. Chicken should be cooked, but not overdone – it will continue to cook in the soup. Drain pot and remove chicken, shred using two forks.

Add a few tbs of olive oil into the same pot then add diced onions and green pepper, let cook until onions are translucent. Add remaining ingredients (except flour + cream). Let pot come to a boil for about 10 minutes then reduce heat. Add cream and flour, stirring constantly.

Don’t stop stirring until all flour is dissolved in the soup. Tapioca flour gets gross, clumpy and sticky if you just let it sit in there. Stir constantly for about 4 minutes. Cover and let simmer for about 40 minutes.

Toss with sour cream, cheese and cilantro if that’s how you roll. If its not, try some avocado. Heck, eat it plain – any way you top it, you’ll love it.

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