Fall is in the air! Try this super easy, delicious, AND quick white chicken chili. Chili and soup season can be tricky to navigate if you struggle with digestive issues, but this recipe is sure to leave you feeling satisfied and nourished without negative side-effects.
Servings: 4
Total Time: 30 minutes
Ingredients:
1 tbsp garlic-infused olive oil
4 cups low-FODMAP chicken broth
7 oz diced green chilis
1.5 tsp cumin
0.5 tsp paprika
0.5 tsp oregano
0.5 tsp coriander
¼ tsp cayenne pepper
Salt and pepper to taste
1.5 cup fresh or frozen corn
1 can black beans, drained and rinsed
2.5 cups shredded rotisserie chicken (make sure it has no garlic or onion)
1 tbsp fresh lime juice
For serving: cilantro, tortilla chips, sharp cheddar cheese, green onions (tops only), lime wedges
Instructions:
Add oil, chicken broth, green chilis, spices, salt and pepper, corn, black beans, and chicken in a large pot over medium heat. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
Add cream cheese to soup, break up with spoon and mix together until melted. Cook for 5 more minutes on medium.
Add lime juice and stir to combine.
Serve with cilantro, tortilla chips, sharp cheddar cheese, green onions, and lime wedges.
Want to work with a dietitian who specializes in digestive nutrition? Schedule a FREE 30-minute discovery call with Danielle here.