Take Away That Chill with Paleo White Chicken Chili!

Here in Alabama it is finally starting to get a slight nip in the air. Notice I said slight. It does not really get cool here until the November. I remember being a teacher and the students wearing shorts pretty much up until Thanksgiving. I am always up for soup, however. Something about a creamy chowder, spicy chili, or yummy veggie/veggie beef makes me want to snuggle under a blanket and read a book. It is a comfort food for me. I had never had the wonders of white chicken chili until last year at a friend’s house while watching an Auburn football game. I was a little concerned about the white beans that were in the soup and the flavor combinations as a whole. Have I mentioned how picky I am yet? Imagine my surprise when I find out how much I loved it, and the shock when I realized what I had been missing all these years. It was like a light bulb went off. I want to give a little shout out to my friend Linda for introducing me to this amazing soup and call her out for her wonderful cooking skills! You gave me inspiration to find a Paleo version that was going to be a Must Have for this winter! So for that, I thank you! As usual, I turned to my go-to, Pinterest. I looked through lots of different versions before I found The One. But let me explain how I got to this point.

This weekend I made my Chicken Pot Pie that you saw on my earlier blog post. At least, I hope you saw it. I like to think that maybe, just maybe someone out there is reading this. I did not use all the chicken I had cooked for the pot pie and still had two skinless, boneless chicken breasts that I had poached left over. I wanted to use them and not let them go to waste, so I searched for recipes that could use the items I had on hand. After much searching, I came across a white chicken chili recipe. I am going to post a link to the original recipe, but I am also going to post mine because, I made modifications due to various reasons that I will explain as I go along. I hope you enjoy this recipe as much as I did making it and eating! It tasted just a yummy as it looks and sounds! Do not worry about not having the beans, I never even missed them.

White Chicken ChiliThis was the finished result last night once everything was cooked and finished. The recipe makes four servings, so if you want to make a larger pot of soup, or want to serve more people, you will have to adjust accordingly.

The recipe came from Health Starts in the Kitchen. This is where I found the basic outline of the recipe, but I adapted it for my own use, and I will give that version for you here my blog. If you are interested in the original recipe you will find it here. This is my version, however:

White Chicken Chili

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4 cups chicken broth

1/2 large onion, chopped

4 ribs (I did one bunch) of celery, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped (I did one whole red pepper because I was out of green peppers)

1 tsp. chili powder

2 tsp. cumin

1 pinch crushed red pepper

1 1/2 tsp. sea salt

1/2 tsp. white pepper

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. potato starch

1 cup coconut milk (more to taste)

avocado (optional)

Since I had already poached the chicken, I did not have to take that step in the recipe where I cooked it along with all the spices. It also called for filtered water, but I used chicken broth. I took the broth, added it to a pot with the onion, peppers, celery, spices, and the chicken which I shredded.

It then called for you to simmer these ingredients for 1 hour. After 1 hour you add the potato starch with 1/4 cup of the soup mixture and then add the mixture back into the soup to combine. Let thicken for several minutes. Once you remove the soup from the heat, add in the coconut milk and serve. You may add avocado to the top if you wish.

** Note ~ When I made this soup, I am afraid I made several errors, but it turned out yummy in the end. First, I added the coconut milk to the soup before it was time. Second, I guess I simmered it a little too high because when I checked on it after 30 minutes almost all the liquid was cooked out. I added more coconut milk to the soup, that is why I said to taste… just in case you ran into the same issue. Overall, I probably put in about 3 cups of coconut milk.

I hope you enjoy this quick and easy white chicken chili recipe as much as I did. Not only did I have it for supper last night, but I brought it for lunch today as well. I can hardly wait to eat it!

Autumn

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Good Eats, Paleo Style!

Well, this weekend passed by too quickly for me, as I am sure it did for you. Friday was spend taking a meal to friend who had just had a baby – on the menu was roast, potatoes, carrots, gravy, and Salted Caramel Bacon Brownies. Needless to say, my friend is not following the Paleo lifestyle. Her new baby boy was adorable and she looked beautiful. I am so happy for her, her husband, and their new addition. He is the tiniest baby I have ever seen, and I could have held him forever.

I did get to do some Paleo cooking this Friday and Sunday night! I know that is why you are all checking this out. I made a Chicken Pot Pie from Down South Paleo by Jennifer Robbins on Friday.

Down South PaleoThe recipe was easy to follow and simply delicious. I had made the chicken earlier in the week by poaching it until it was easily shredded. On Friday, I added the chicken broth, arrowroot powder and made a nice thick creamy broth for the base. Next time I will add more arrowroot powder in the beginning. Not a lot, but enough that it makes it thicker. I tried making a slurry later, but it did not turn out well. I next added the carrots and peas, onion, and I added celery even though the recipe did not call for it. I set that aside once it had been simmering for about 10 minutes. I worked on the crust and rolled it out until it was able to fit over my glass pie plate. I added the pot pie mixture to the plate and had plenty left over. Finally, I added the crust to the top. This recipe calls for you to create mini pot pies and not one big one. I had difficulty getting the crust over the pie and it came out more like a crumble than a smooth crust. I think it would have looked better had I done individual pot pies. I am going to post a picture, but it is difficult for me. I am used to having everything turning out right the first time, so for it to not turn out perfect on the first try is not easy for me. But, it tasted delicious, so I guess that is all that matters. If you have not read Down South Paleo, I cannot recommend it enough.

Here are the finished results:

Chicken Pot PieNot terrible, but not my best work either. But still so yummy!

I also cooked a delicious recipe that I am happy to share with you because I basically just made it up with the ingredients I had on hand. It is a Sausage, Pepper and Onions Recipe that tastes just as wonderful as it sounds. I cooked it in the crockpot, so it would be nice for a summer day when you do not want to get your kitchen hot from the oven or stove. I liked it because I could throw everything in the crockpot and let it cook for 5 hours and forget about it until it was finished cooking. Easy peasy. Here is what it looked like in the end:

Sausage, Peppers, and OnionsThe recipe is simple and most of the ingredients you will have in your pantry. I topped it off with some green beans and a piece of Jalapeno Bacon Bread from my Paleo bread cookbook.

Sausage, Peppers, and Onions

1 pkg. Sweet Italian Sausage

1 ~ 14.5 Can Diced Tomatoes, with Juice

1 Green Pepper, Seeded and Diced

1 Yellow Pepper, Seeded and Diced

1 Red Pepper, Seeded and Diced

1 Onion, Sliced

4 Cloves Garlic, Minced

1 1/2 tsp. Dried Oregano

1 1/2 tsp. Dried Parsley

I placed the Italian sausage, and all the other ingredients in the pot together and gave it a little stir to mix well. Then, I let everything cook for 5 hours on low. After 5 hours, the sausage, peppers and onions were cooked through and ready to serve. Next time, I may sauté the sausage before I place it in the crockpot, not sure, it was so good this way.

This was such an easy recipe and I plan on making it again soon. This will be my go to recipe on those days when I am not sure what to make for dinner and I need something quick on a Saturday or Sunday. I hope you enjoy it as much as I did!

~ A