This was a Paleo-converted-to-GAPS recipe that I found at paleomg.com. When we first started GAPS, there weren’t many GAPS-friendly recipes out there, and definitely no cookbook like “Heal Your Gut”. But I found that often Paleo recipes were the easiest to convert to GAPS, and Paleo has been more popular lately; thus, more Paleo recipes!
When my youngest first saw this soup in his bowl tonight, he did his usual shriek “Ugh-that’s-disgusting!-I-can’t-eat-it!-ooohhhhuuuuhhhh(wail)-what-is-it?” routine. Needless to say, he ate the whole bowl, my oldest gobbled it up with smoke coming off his spoon, and it was one of the best soups that I’ve had recently. Winner! It will stay in my recipe box 🙂
Creamy Chicken Chili
1 Tbs. ghee or animal fat
2 lbs. chicken thighs, diced in one inch cubes
several cloves garlic, chopped
1 red pepper, diced
1 green pepper, diced
1 onion, diced
1 poblano pepper, diced
1 to 1 1/2 cups chicken broth
1/2 cup full-fat canned coconut milk (especially the cream on top)
1 tsp. sea salt
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. cumin
1/4 tsp. white pepper
sprinkle of red pepper (more if desired)
1. In a large saucepan, heat oil, then added diced chicken, cooking halfway through, stirring occasionally.
2. Add garlic, peppers, and onion, cooking for about 3 minutes or so, stirring occasionally.
3. Add remaining ingredients; cover and simmer for about 10 minutes, stirring occasionally. Serve.
This is such an easy recipe to make: quick and not labor-intensive!
I was trying to make this look as pretty as in real life, but it was hard to do with the dim nighttime lights in my kitchen, so …
I added a glass of wine, as that makes anything look prettier 🙂