White Chicken Chili

As much as I love a traditional chili, this White Chicken Chili is a nice way to switch things up — it’s light, creamy, dairy-free and packed with fertility boosting super foods. It also comes together in 30 minutes, so perfect for a week-night meal!

The best part? I created this soup with your egg quality in mind.

The bone broth is rich in amino acids such as glycine, glutamine and proline. These are essential building blocks of glutathione, the body’s most potent antioxidant. Glutathione helps protect eggs from oxidative damage that accumulates from daily life and the aging process. Bone broth is also rich in protein, which helps to stabilize blood sugar levels, promoting hormone harmony and egg development.

This soup also contains kale! A cruciferous powerhouse that supports the liver’s ability to properly detoxify from excess hormones and everyday toxins. Kale is also rich in folate — a vitamin important for embryo development and preventing chromosomal abnormalities.

Last, but not least, white beans serve as the starch for this soup. Beans rate low on the glycemic index scale, meaning they tend to raise blood sugar slowly and steadily. Beans are also a great source of resistant starch, which helps promote the growth of anti-inflammatory bacteria in the gut.

White Chicken Chili

Ingredients:

• 1.5 lbs chicken breast

• 2 poblano peppers, diced

• 1 green bell pepper, diced

• 1 medium size yellow onion, diced

• 1 clove of garlic, minced

• 3 cups chopped kale

• 4 cups chicken bone broth

• 1 15 oz. can of cannellini beans

• 1 15 oz. can full fat coconut milk

  • If you are not dairy-free, you could swap the coconut milk out for 1 cup whole milk + 2 tbsp heavy cream or butter

• Olive oil

• Salt

• Pepper

• Toppings: cilantro, jalapeño, scallions, avocado, sour cream or cheese

Directions:

1. In a Dutch oven or large soup pot over medium heat, add 1 tbsp of olive oil and allow it to evenly coat the bottom of the pan. Then, add the chicken breasts and generously season with salt and pepper.

2. Allow the chicken to cook until golden brown, then flip and continue cooking on the other side. The chicken will not be cooked through yet, and that is okay! Once browned on both sides, remove the chicken from the pot and set aside.

3. Keeping the pot over medium heat, add an additional tablespoon of olive oil. Then add the onion, bell pepper, poblano pepper and garlic to the pot. Season with 1 tsp salt and pepper to taste. Continue to cook over medium heat until the onions are translucent and peppers are beginning to soften.

4. Return the chicken to the pot and pour the bone broth over the chicken and veggies. Deglaze the bottom of the pan and allow the soup to return to a simmer over medium-low heat. Continue cooking until the internal temperature of the chicken breasts reaches 165F.

5. Remove the chicken from the pot and shred using forks or the paddle attachment on the kitchen aid, if you have one. Return the chicken to the pot.

6. Next, stir in the coconut milk, kale and cannellini beans. Continue simmering until the kale has wilted and the soup is warmed through.

7. Serve topped with green onions, jalapeños, cheddar cheese, sour cream or avocado!