A nourishing and satisfying gluten-free and dairy-free white bean chicken chili made with bone broth, ground chicken, and fresh vegetables, topped with crunchy tortilla strips and fresh herbs.
1: Line a baking sheet with aluminum foil and spread out poblano peppers. Turn broiler on high and broil until peppers are charred and blackened all over.
2: Wrap peppers in tin foil and let them sweat while preparing other ingredients. Remove charred skin from peppers before dicing.
3: Heat olive oil over medium heat in a large dutch oven. Saute onions and jalapenos until onions begin to soften, about 3 minutes.
4: Add garlic and diced poblanos and saute an additional minute.
5: Add in ground chicken, salt, cumin, chili powder, and black pepper. Cook until meat has browned and is cooked through.
6: Stir in bone broth, beans, and lime juice. Bring to a simmer then reduce heat to low and simmer uncovered for 15 minutes.
7: While soup is cooking, heat avocado oil in a skillet over medium high heat. Drop in tortilla strips and fry until just crispy, about 3-5 minutes.
8: Transfer tortilla strips to a paper towel lined plate and salt immediately.
9: To serve, top the chili with avocado, cilantro, green onion, and crispy tortilla strips.
