Thursday, February 17, 2011

White Chicken Chili (beef, corn, gluten, peanut & soy free)

I cooked tonight. I took last night and the night before off because we had a mountain of foods I can no longer eat and David needed to work his way through them because, quite frankly, our food is expensive. Even before it was pricey I H.A.T.E.D. to throw away food. Such a waste. If one plans accordingly it's not necessary to throw away food. That being said I made an allergen free White Chicken Chili tonight. It was delicious. I can do this - totally and I feel even better. I've been told to look forward to weeks 3 and 4 of being allergen free. That I'll feel fantastic and have crazy amounts of energy. Yes!

White Chicken Chili (or soup if you add lots of broth) (free of corn, wheat, soy, peanuts, beef.............)
2 Cans of white beans (I used Kroger brand organic pinto and organic Eden's Cannellini beans)
16-32 oz or so of chicken broth (Kitchen Basics for me)
Salsa to taste (I had home made that I needed to use before too long)
Garlic, 2 cloves - chopped
Olive oil (Bertolli) & butter (organic HEB label)
CHEESE (organic HEB label)
2-4 chicken breasts (I had organic)
1/2 bell pepper
salt & pepper to taste

Chop the chicken and brown it in the oil/butter. Add the bell pepper and garlic once the chicken starts to brown up. Let it all cook a few minutes. Dump in the salsa - up to 8oz would work if you like that much spice - and beans. Simmer for a few minutes. Add chicken broth to desired thickness. Grate cheese. I put about a 1/2 cup in the soup and reserve some for the top. Let it all simmer until the chicken is cooked through. Add additional seasonings if desired. I typically add cumin, cayenne pepper, adobe chili and onion & garlic powders because we like a little punch.

To serve:
For us we either use potato chips or wheat crackers. I can't have wheat crackers any more.

David (corn allergy) : ate his with cheese on top and his pretzel rods as a dipping bread stick
Becca (wheat allergy) : ate hers with Rice Chex and cheese. I put the chex on bottom and ladled the soup on top. Then topped with cheese.

NOTE: David can't have rice chex

1 comment:

  1. Just thought I'd pop in to say hi and that you are not alone. Cooking for multiple allergies is so hard. I am doing better, though, and thought I would share my blog in case you are interested. I started it when all my friends kept telling me I needed to start one and get all this information out there for others to read. I am doing better now, and allergies aren't taking up 99% of my life now, so it does have other stuff on it to.

    I was diagnosed with 13+ food allergies and a multitude of pollen/mold/epithelial allergies a couple years ago and did my best to avoid all of those for about a year.

    Hands down, corn was the all-time hardest thing to avoid. Even though I *can* eat it now, I am very careful and aware of it...and of GMO's. Knowing what I do now about food...I don't want to go back to where I once was.