* serves 4
3 tbsp ghee
1/2 yellow onion, diced
3 garlic cloves, minced
2 poblano peppers, seeded + diced
2 cups white sweet potatoes, diced (I used New Jersey variety)
2 tsp ground cumin
2 tsp dried oregano
1 tsp Celtic sea salt
1/4 tsp black pepper
2 cups zucchini, diced
1/2 cup unsweetened apple juice
1/2 cup water
3 tbsp apple cider vinegar
4 cups chicken stock (homemade or store-bought)
2 1/2 cups rotisserie chicken, shredded
1 cups roasted tomatillo salsa (homemade or store-bought)
2 tbsp cashew butter
2 tbsp heavy cream
1 tbsp fresh lime juice
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Melt the ghee in a large pot over medium high heat. Add the yellow onion and minced garlic to the pot, saute until fragrant. Add the poblano peppers, sweet potatoes, ground cumin, ground oregano, celtic sea salt, and black pepper. Saute for 10 minutes until the vegetables begins to soften.
Add the zucchini, unsweetened apple juice, water, and apple cider vinegar. Reduce the heat to medium and simmer for 5 more minutes.
Add the chicken stock, shredded rotisserie chicken, roasted tomatillo salsa, cashew butter, heavy cream, and lime juice. Cover the pot and cook for 10 more minutes until the vegetables are tenders, and the chicken is warmed through.
Keep the white chicken chili in an airtight container in the refrigerator for up to 5 days.
Serve warm.
Freezer friendly: This white chicken chili freezes beautifully. Cool soup completely. Divide soup among freezer friendly mason jars (I like using these jars because it is a perfect serving size for one person.) Make sure to leave a little room at the top of the jar, for the white chicken chili to expand once frozen. Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 4 months.
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