<div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/oatmeal-cookies_orig.png" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div class="paragraph">If you follow me much on <a href="https://www.facebook.com/rachelmeyerfitness/" target="_blank">Facebook</a>, you probably know that snow is my love language. <br><br>My other love language is cooking comfort foods <em>while</em> it's snowing. <br><br>With the sub-zero temps and snow heading into Colorado this week, I knew exactly what I'd be using my leftover Sunday chicken to make. <br><br>Every Sunday I cook a whole roasted chicken and use the leftover meat for a soup or dish the next day. <br><br>If you're a client of mine, you know I love to keep things <em>simple</em> and <em>brainless</em> when it comes to getting nourishing foods on the table. Our weekly roasted chicken is one of the many meals in my arsenal which I use for cooking in bulk and creating three meals out of one!<br><br>If you don't cook in bulk, I highly recommend making that a regular practice, even if you aren't feeding a lot of people. <br><br>This soup does have a touch of heat. You can always swap out the serrano pepper for a regular bell pepper. <br><br>Im wishing you lots of snowy days with hot soup to warm up to the winter! <br> </div> <div class="paragraph"> <u><strong>White Bean Chicken Chilli (dairy and gluten free)</strong></u><br><br>1 T avocado or coconut oil<br>1/2 onion, finely diced<br>2 T garlic, finely minced<br><span>4 oz can green chilis </span><br>1 serano chili pepper, diced (subsititute green bell pepper to avoid spice)<br>4 cup bone broth (or regular chicken broth)<br>2 tsp cumin<br>1 tsp salt<br>1/4 tsp salt<br>1/2 tsp oregano<br>3 cups chicken, cooked and shredded<br>14 oz can great northern beans, rinsed and drained<br>1/4 cup milk of choice (make sure it's unsweetned nut milk, half and half also works great if you are using cows milk)<br>Garnish with avocado <br><br>Heat a medium-sized pot to medium heat. Add oil, onions, garlic, canned green chilis, and serano chili pepper.<br><br>Saute vegetables until softened. Add remaining ingredients, except milk, and simmer for an hour or more to develop flavor.<br><br>Before serving, add milk and cook for another 10 minutes until warmed. <br><br>Garnish with avocado! <br><br> </div>