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White Chicken Chili – paleo recipe
Stav Kogan

White Chicken Chili

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 TBSP coconut oil
  • 1 large onion, chopped
  • 2 medium jalapeños, cored, seeded, and diced
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp chipotle chili powder
  • 5 cups chicken broth

Method
 

  1. Zest of 1 lime 1½-2 pounds boneless, skinless chicken breasts, thighs, or both, cubed
  2. 1 can (4-ounce) chopped green chilies GARNISH Chopped cilantro Diced avocado Serves 4 In a medium skillet, heat the coconut oil over medium-high heat.
  3. Add the onion, jalapeños, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
  4. Add the sea salt, pepper, cumin, coriander, and chipotle chili powder.
  5. Stir to combine, and cook for 1 minute longer.
  6. Add the chicken broth, lime juice, lime zest, chicken pieces, and chilies to a slow cooker.
  7. Add the cooked onion mixture over the top of the chicken mixture.
  8. Cook the chili on low for 6-7 hours or on high for 4-5 hours. To serve, pour the chili into bowls, and garnish each portion with chopped cilantro and diced avocado.

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