White Chick’n Chili Soup
Not in the mood for traditional chili, but still want a warm bowl of deliciousness? Then this is the recipe for you! This White Chick’n Chili Soup is going to become your new fall favorite! It is super easy to make, made from whole foods and is naturally high in protein.
White Chick’n Chili Soup | 4-6 servings
Ingredients
- 16 oz chanterelle mushrooms (or oyster, or jackfruit or shredded tofu)
- 1 yellow onion diced
- 1 jalapeño pepper deseeded and diced
- 2 small cans of diced green chiles
- 1 (8oz) can of salsa verde
- 1 cup fire roasted corn
- 2 cans of cannellini or white beans
- 2 Tbsp nutritional yeast
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp minced garlic
- 3 cups veggie broth (2 cups for thicker chili)
- 1 pack of silken tofu (blended smooth)
Toppings
- avocado
- lime
- cilantro or parsley
- vegan sour cream or Greek yogurt
Directions :
1. Heat a large pot over medium heat
2. Shred your mushrooms (or other protein sub) into the pan and dry saute until most of the liquid is gone
3. Add in the nutritional yeast, chili powder, cumin, salt and pepper and minced garlic, stir for 1 minute
4. Deglaze the pan with the salsa verde and diced green chiles
5. Add in your vegetable broth or stock
6. Add in the beans and fire roasted corn, bring to a boil
7. Reduce to a low-med simmer and cover for 20 mins
8. Prepare the silken tofu cream, by blending it in a high speed blender until silky smooth
9. Once the soup is finished simmering, reduce to low and stir in the silken tofu cream
10. Turn of the heat and squeeze in the juice of half a lime
11. Serve with some avocado, fresh herbs and tortilla chips! Enjoy!