White Chicken Chili

    This soup has a great flavor. A small pinch of cumin goes a long way to make a big impact on its flavor. For a spicy version, recalculate to use a jalapeno pepper.

    50 g chicken broth, Imagine free range

    35 g 40% heavy cream

    16 g chicken breast, cooked, diced small

    16 g olive oil

    9 g macadamia nuts

    9 g hass avocado, diced small

    7 g green bell peppers, chopped small

    5 g cheese, Kraft Cheddar, block style, grated

    2 g scallions tops and bottom, sliced thin

    1/4 teaspoon Xanthan gum, add more for a thicker consistency

    salt/pepper, pinch of ground cumin

    Combine the broth, cream, chicken breast, olive oil, macadamia nuts, peppers, xanthan gum, salt and pepper, and cumin together in a microwavable bowl. Stir very well to combine. Make sure that the xanthan gum is fully incorporated and not lumpy. Microwave for about 1 minute until warmed through. Top the soup with the shredded cheese, diced avocado, and scallions.