What’s it called when you make something in the kitchen with your heart instead of a recipe? Because that’s what I do. And sometimes what’s in my heart doesn’t taste so great. I’m not really selling this recipe, am I? Ha! We all make mistakes in the kitchen, right? I’ve never been much of a recipe follower. Recipes have always been more like a guide for me. But it’s time for me to turn a corner. I’m trying to actually follow my heart and write it down afterward. That way my family can look forward to having the yummy food again. Because chances are that when I make the food with my heart, I’ll never be able to replicate it again. I love living on the edge. What can I say?
Chronic Illness and Real Food
Since I’m going to be starting bee venom therapy soon, I want to reduce the inflammation in my body. A great way to reduce inflammation in the body is to reduce or limit sugar intake altogether. I’m all for the natural sugars in fruit (with healthy boundaries, of course); but processed sugar is a killer. That sounds sort of weird and a bit insane to say, right? But research suggests that sugar is not only inflammatory, but it also feeds cancer which encourages growth. So my goal, whew…I have to psych myself up for this. My goal is to stick to a no sugar/no processed food diet for 90 days. (November 2nd was my start day) Whoa. Yeah, I know. I’m a psycho. But sick psychos will go to the extremes to get better. But seriously, anyone can do this for 90 days. I will not be weak sauce. I’m sticking to my guns. Whatever that means.
White Chicken Chili Whole30-ish, Except It Isn’t
I’m making up my own rules based on what I know my body can do.
- No processed sugar. No prepackaged sugar. Zero grams of sugar added.
- No dairy. This one will be difficult, but I’m doing it! Whew.
- Yes to all meat and beans (this is different than whole30)
- Yes to all veggies and fruits.
- No snacking.
- Yes to eating large meals for breakfast, lunch, and dinner.
Seasoning With Your Heart
What does it mean when you season with your heart? Well, in my recipe, I don’t tell you exact measurements for some of the spices and herbs. There are some parts in the recipe with I tell you to “sprinkle.” When I say sprinkle, I mean put just enough. Kinda like when you put salt and pepper on your plate before you eat dinner. How can you tell it’s enough? Most of the time, I use what I call “Sprinkle & Taste”. You sprinkle the seasonings, then you taste. If your heart is happy with the sprinkle, then you are good. If it needs more, then add another sprinkle. Always taste! Always start small. I’ve made the mistake of not tasting-bad idea. Taste it!
White Chicken & Potato Chili For Days
When I make soup, I make it in bulk. This recipe is for 6 people, and it provides leftovers for at least a day or two depending on how much your family loves food. My family LOVES food! Ha! Another option is to freeze the leftovers for another time! Chili is a recipe that just gets better the second time.
White Chicken & Potato Chili Recipe Details
White Chicken & Potato Chili
Equipment
- large dutch oven
- mixer
Ingredients
- 1 1/2 lbs chicken thighs, baked, shredded
- 4 large russet potatoes, cleaned, cubed
- 2 32 oz chicken broth
- water as needed
- 2 cans tomatoes & green chilies
- 3 cans white northern beans
- 1 can coconut milk
- 1 1/2 cups spinach, chopped
- 1 tbs cumin
- 1 tbs basil
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 2 tsp ancho chili powder
- 2 tsp salt
Instructions
- Preheat oven to 425 degrees.
- Wash and cut the potatoes bite size. Pour diced potatoes into a 6 qt dutch oven. Add two 32 oz cartons of chicken broth. Then add enough water to cover the potatoes. Then set the stove at medium to medium high heat and cook, stirring occasionally, until the potatoes are just tender.
- While the potatoes are cooking, set chicken thighs on a cookie sheet. Sprinkle with salt, pepper, and garlic powder. Put the chicken thighs in the oven for 35 minutes.
- While the chicken bakes and the potatoes cook, chop up 1 1/2 cups of spinach. Set aside.
- When chicken is cooked, use a mixer to shred the chicken. After the chicken is shredded, sprinkle with a little basil, and a little ancho chili powder, and two pinches of cayenne. Mix the seasonings into the chicken with spoon. Wait three minutes, then use the sprinkle and taste test. If it tastes good, then add the chicken to the potatoes and broth mixture.
- Add the tomatoes and green chilies.
- Add the white northern beans.
- Add all the seasonings. Stir. Simmer on low to medium low for 20 minutes. Turn burner off.
- Add the coconut milk and spinach. Stir. When spinach is wilted, soup is ready to serve.
- Salt to taste.
