Mommy's Time Out Magazine November 2018 | Page 12

WHITE CHICKEN CHILI (Dairy Free)

Ingredients:

2 (14.5-ounce) cans white beans, rinsed and drained

1 cup cauliflower (steamed and pureed)

3 cups low sodium chicken broth, divided

1 tablespoon olive oil << I use broth instead of oil to make it healthier

1 large yellow onion, diced

1 small can green chilis

1 jar roasted red peppers (chopped)

4 garlic cloves, minced

1 tablespoon ground cumin << I cut this in ½ - don’t care for cumin

1-1/2 teaspoons ground coriander

1 teaspoon ancho chili powder and salt to taste

1 rotisserie chicken, skin removed and shredded (about 4 cups)

3/4 cup frozen corn << I omit the corn – personal preference

1/4 cup fresh chopped cilantro

1 tablespoon fresh lime juice, from one lime, plus more to taste

Directions:

1. In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the pureed cauliflower. Set aside both the puréed beans and the remaining whole beans.

2. Add the vegetable oil (or broth) to a large pot or Dutch oven and heat it over medium heat. Add the onion, green chilis and roasted red peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1minute more to toast the spices.

3. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

4. Stir in the shredded rotisserie chicken, reserved whole beans, cilantro and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes.

5. Taste and adjust seasoning with more salt and lime juice, if necessary. (The broth might be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits.)

CHEF'S SECRETS

WHAT'S COOKING

from the Kitchen of Shelly Bishop