Ingredients

The following ingredients have 4 Servings
  • 5 slices thick cut bacon
  • 1.5 lbs chicken breast* ((cut into bite sized pieces))
  • 1 tbsp avocado oil or olive oil
  • 1 yellow onion ((diced))
  • 2 poblano peppers ((stem removed, de-seeded, and chopped))
  • 1 cup chopped celery ((about 3 stalks))
  • 1 cup sliced carrots ((about 2 large carrots))
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp sea salt + more to taste
  • 4 oz canned diced green chilis
  • 2 + 2/3 cup chicken broth
  • 1 cup raw cashews**
  • 1/3-1/2 cup Buffalo hot sauce***
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped fresh cilantro ((optional for garnish))

Instruction

  • Heat a large soup pot or dutch oven to medium high heat. Cook the bacon in the pot, 4-5 minutes per side or until desired crispiness. Remove the bacon, reserve 1 tbsp of the bacon grease in the pot. Keep the pot hot.
  • Now add the chicken (if not using rotisserie or the oven method) to the pot. Brown the chicken on all sides (it does not have to be cooked all the way), and remove from the chicken from the pot. Keep the pot hot!
  • Add some oil to the pot if it's dry, and toss in the onion and poblano pepper. Saute for 4-5 minutes, or until lightly browned. Now add in the celery, carrots, paprika, cumin, and salt. Saute for another minute, then toss in 2 cups of the chicken broth and the chicken. Increase the temperature to a boil, then reduce and let simmer.
  • Meanwhile, make the cashew queso. Be sure the cashews have soaked in hot water for at least 15 minutes, drain the water from the cashews. Place the cashews in a blender or food processor with the remaining chicken broth (2/3 cup), hot sauce, and nutritional yeast. Blend until completely smooth and creamy. You may have to pause and scrape down the sides with a spatula.
  • Pour the queso and diced green chilis into the pot with chicken and veggies. Stir until smooth, and let simmer for another 3-5 minutes before serving, stirring occasionally so that the queso doesn't stick to the hot pot.
  • Place the chili into individual bowls and crumble bacon on top. Serve with chopped fresh cilantro and any other toppings you like.