Whole30 White Chicken Chili 

{Paleo + Dairy Free + Gluten Free + Vegan Option} 

This Whole30 white chicken chili is the perfect easy to make soup for those cold weather days!

Made with two kinds of peppers, onions, garlic, a homemade seasoning blend, shredded chicken, and dairy free cashew cream.  A healthy and satisfying twist on a southwest classic!

For soup - Raw cashews - Hot water - Olive oil - Medium onion - Garlic - Bell pepper - Celery - Small jalapeno - Cumin

INGREDIENTS:

Soak cashews.  Add cashews to a heat proof bowl and cover with just boiled water. Set aside.

Sauté veggies and spices.  In a large soup pot heat olive oil over medium heat. Once hot, add onions, garlic, bell pepper, celery, and jalapeno pepper.

Add broth and chicken breasts. And bring to a simmer. Simmer for 15-20 minutes – until chicken is cooked through. Reduce heat to low.

Shred chicken.  Carefully remove chicken from the soup to a cutting board. Allow to cool slightly. When cool enough to handle shred using two forks or cut into bite sized pieces.

Give this recipe a try! Tap the link for the full recipe details.

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