Soylicious® Chicken Chili
Protein-Packed & Comfort-Stacked
It’s easy and delicious!
This hearty, budget-friendly soup highlights the versatility of whole soybeans, paired with soy sour cream and heart-healthy soybean oil. Garlic and soy bring natural anti-inflammatory benefits, while the recipe delivers high protein without compromising flavor.
Soylicious® Chicken Chili
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 7
INGREDIENTS:
3-4 cups of cooked chopped chicken or turkey
1 cup of chopped yellow onions
1 ½ teaspoons garlic powder
2 Tablespoons Smart Balance vegetable oil blend
2 cups cooked yellow Soylicious® or Southern Soy® Soybeans
6 cups of chicken broth
2 cans (7 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 ½ cups soy sour cream (save money and make your own – see our recipe below)
DIRECTIONS: Three easy steps.
Step 1: Choose a good soup pot.
In a large pot (or your Instant Pot), add oil and heat on medium-high heat until warm (sauté on the Instant Pot settings).
Add onion and garlic powder to oil and sauté until onions become translucent.
Add chicken and sauté for a minute or two.
Add broth, beans, chilies, and all the seasonings.
Step 2: Bring to boil.
After soup is boiling, reduce the heat to low (crockpot setting on the Instant Pot), and simmer uncovered for a minimum of 30 minutes.
Step 3: Stir in soy sour cream and continue cooking for 5 minutes.
Add another ½ cup of soy sour cream if you want to!
Remove from heat and serve!
Garnish with plant cheese, green onions, jalapenos, and/or tortilla chips.
Enjoy!
Quick & Easy Soylicious® Sour Cream
You have most of these ingredients in your cabinet already!
Look closely at the nutrition facts (below) for soy sour cream in comparison to dairy sour cream.
Prep Time: 10 Minutes
Makes 2 cups
INGREDIENTS:
14-ounce package of soft silken tofu (any tofu will work – look at note below)
2 ½ Tablespoons of lemon juice
1 Tablespoon of extra-virgin/extra light taste olive oil
1 Tablespoon of apple cider vinegar
1 Teaspoon of Dijon mustard
½ Teaspoon of sea salt (or table salt)
½ Teaspoon of onion powder
½ Teaspoon of garlic powder
DIRECTIONS: It’s easy!
Step 1: Get out a small food processor. (I use the small processor attachment for my Ninja smoothie maker).
Silken tofu is very soft. If you have a fine strainer, you can open the package and strain the excess water off the tofu. If you don’t have a fine strainer, simply spoon the tofu into the processor.
Add all the additional ingredients to the tofu in the processor.
Step 2: Blend for 3 minutes on the high setting (the smoothie setting on the Ninja).
Taste and add any additional ingredients based based on your personal preferences. Store until use in refrigerator up to two weeks.
NOTE: You can change the consistency of the sour cream based on the type of tofu you use. For soups, I like to use silken soft tofu. For casseroles and dips, I like to use firm tofu. Any type of tofu will work with this recipe.
Compare yourself!
Small Changes = Big Impact.
