2 Tbsp coconut oil
1 1/2 C chopped onion
2 - 4 oz cans chopped green chilis
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground coriander
⅛ tsp cayenne pepper
2 - 15 oz cans of northern or cannellini beans, rinsed and drained
4 C chicken bone broth
3 boneless chicken breasts, cubed and cooked
2 stalks celery, chopped
2 Tbsp apple cider vinegar
1 can organic corn, strained and roasted
1 C organic heavy cream
2 bay leaves
Himalayan sea salt to taste
Ground black pepper to taste
Cube chicken and saute in coconut oil until completely cooked through. Season with salt and pepper. Roast corn in a single layer in a toaster oven, air fryer, or conventional oven at 400° or until evenly browned, but not burnt.
Heat oil in a large pot over medium-high heat. Add onion, celery and bay leaves. Stir occasionally and cook until onions are translucent. Stir in chilis, oregano, coriander, cumin, and cayenne. Stir in beans, bone broth, and apple cider vinegar. Bring to a simmer. Add corn, chicken, and heavy cream and cook for 20-30 minutes, stirring occasionally to prevent ingredients from sticking to the bottom of the pot. Season to your taste with salt and pepper.
Serve hot! Some of our favorite toppings include crushed almond crackers, siete tortilla chips, grated cheese, cilantro, sour cream, and avocados.