Sunday, October 19, 2014

Creamy Chicken and Poblano Chili

I made this recipe a few times last fall/winter.  Loved the idea of slipping some cauliflower into a chili for a little more nutrition.
I am also a big fan of the Skinnytaste cauliflower soup, also a big winner.
Combine the ideas of the two???


I started cooking my onions and the spices, then added the chopped cauliflower and the broth.  Set my chicken thighs on top of all that to pretty much steam, covered the pot, let it go for like 30 minutes.  Then lifted the chicken off, set aside to cool, and took the stick blender to the pot, and whoooogzed it until it was creamy.  Like, really, really creamy (it was a pretty big head of cauliflower).
Then I added the chopped peppers and beans, and let that simmer until the peppers were tender. Chopped up the chicken thighs and added them back to the pot, ta-da, done.
 Totally creamy, yummy, a bit of kick from the peppers, and just lovely.
Looking forward to my lunches this week.

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