Roasted Veggie Chicken Chili & Avocado
Servings: 8
Ingredients
- 3 cups rotisserie chicken shredded or chopped
- 6 cups low-sodium chicken broth
- 4 cups roughly chopped cauliflower florets
- 2 green bell peppers cut into large chunks (they’ll get cut up smaller later)
- 1 large white onion cut into large chunks like the peppers
- 2 ears of corn
- 2 jalapenos halved and seeded (optional, just if you want it spicy)
- 1 cup canned black beans drained and rinsed
- 1/2 Tbs chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup chopped cilantro
- 2 small – medium avocados
Instructions
- Preheat oven to 400 degrees.
- Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
- Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn’t season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
- Once this happens, remove from oven and let cool for a few minutes. Once they’re cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
- To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add 1/4 of a small – medium avocado, diced.