[PALEO] White Chicken Chili (modified from Green Chef)

Directions

1. 1
   PICKLE RADISHESTrim ends off radishes and cut in half.
2. 2
   Lay flat and slice into about ¼-inch thick half moons.
3. 3
   Place in a small bowl. Quarter lime. Squeeze juice from one wedge over radishes. Season with salt and pepper. Set aside to pickle, stirring occasionally.
4. 4
   PREP TOMATILLOS, POBLANO, ONION
5. 5
   Remove husk from tomatillos*; discard. Medium dice tomatillos and poblano into about ½-inch pieces. Roughly cilantro with stems and leaves. Finely dice red onion; mince garlic.*Soak tomatillos in warm water for about 5 minutes to make it easier to remove the husks.
6. 6
   SAUTE CHICKEN & VEGETABLES
7. 7
   Cut chicken breasts into bite-size pieces.
8. 8
   Heat about 1 ½ tablespoons cooking oil in a large pot over medium-high heat.
9. 9
   Add chicken to hot pot; stir. Season with salt and pepper. Cook 2 minutes, stirring occasionally.
10. 10
    Add tomatillos, poblano, onions, garlic, coriander, oregano, and cumin. Stir to combine. Cook 3 minutes, stirring occasionally.
11. 11
    BUILD CHILI & SIMMER
12. 12
    Add coconut milk and 1 ½ cups water to pot with chicken and veggies. Stir. Reduce heat to medium. Bring to a simmer. Cook 10-12 minutes, or until chicken is fully cooked and veggies are tender, stirring occasionally.
13. 13
    Remove from heat. Salt and pepper to taste. Squeeze juice from 1-2 lime wedges over soup. Stir.
14. 14
    PLATE YOUR DISHLadle white chicken chili between bowls. Top with pickled radishes and cilantro (to taste).
15. 15
    Serve with remaining lime wedges on the side. Enjoy!