Dairy-Free "Cheesy" White Chicken Chili

Total time: 50 minutes

Serves: 8


Cauliflower cheese

  1. In pot full of boiling water, cook cauliflower pieces 15 minutes, until soft.
  2. Meanwhile, in large pot over medium heat, heat oil. Cook onion and jalapeño until soft, about 5 minutes. Season with garlic, oregano, thyme, sage, cumin, salt and pepper; continue cooking until fragrant, about 1 minute.
  3. Add green chilis, chicken, collagen and water; bring to boil. As soon as the outside of the chicken turns white, add pasta. Reduce heat and cover. Simmer about 10 minutes.
  4. In blender, combine cheese sauce ingredients. Blend until completely smooth. Stir into chicken and pasta.
  5. Stir in MCT oil, white beans and corn. Continue cooking 2 minutes, until chicken is tender and pasta is cooked through.
  6. To serve, garnish with fresh green chilies and a squeeze of lime, if desired.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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