It is definitely different but I am happily adjusting to a low glycemic lifestyle ever since starting my new health plan. One thing I am finding is that I can still enjoy many of my favorite style meals just with a little adjustment. While I still think I can partake in my traditional chili recipe, I did find a few variations of a white chili that looked yummy. Combining this recipe with that recipe and pulling from my own repertoire of cooking knowledge, I came up with a fast and survey says yummy white chili recipe with turkey. (I had a lot of leftover turkey from Christmas and instead of wasting it or trying to do the marathon of leftovers of turkey, I elected to freeze it for future meals.)
3 cups of shredded cooked turkey
2 jars of chili verde salsa
4 cups of chicken broth
2 cans of white navy beans
salt and pepper to taste
1 to 2 chopped avocado
1 cup chopped cilantro
1 to 2 cups of shredded Mexican cheese blend
1 cup chopped green onion
sour cream or crema Mexicana
Putting It All Together:
1. In a large stock pot, mix chicken broth, salsa verde, navy beans, shredded turkey and a dash of salt and pepper.
2. Cook until boiling over a medium high heat. Stir occasionally.
3. Once boiling, turn down to low and simmer for 5 to 10 minutes more.
4. Scoop individual servings into bowls and add some avocado chunks, cilantro and green onions to each bowl. Top with sour cream and shredded cheese and serve hot.
This was a huge hit in my house, even with the non-poultry eaters. The fresh cilantro mixed with the green onion and avocado make such a hearty fresh blend. And from start to finish it took me about 30 minutes. Not bad in my book.
Until next post!