Description
Paleo White Chicken Chili (Whole30) – delicious and easy to make, this white chicken chili needs to be on your fall/winter menu!
Ingredients
Scale
Chili:
- 4 cups chicken broth
- 2 lbs boneless chicken breasts
- 1 can full fat coconut milk (remember to use immersion blender to fully incorporate first)
- 1 tablespoon garlic, minced
- 1 cup diced yellow onion
- 1 tablespoon olive oil
- 8oz canned green chilis
- 1 pint mushrooms, sliced
- 2 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 3 tablespoons chili powder
- 1/2 teaspoon ground black pepper
- 2 teaspoons kosher salt (more to taste)
Garnish:
- Dairy-Free Coconut Sour Cream (Whole30)
- Avocado
- Jalapeno slices
- Fresh Cilantro
Instructions
- Add chicken to crock pot and cover with broth.
- Set to High heat and let cook 1 hour or until chicken is fully cooked and will flake apart.
- Remove chicken from crock pot, shred with fork, and return to crock pot.
- In large saute pan, add olive oil and bring to high heat.
- Add onions and garlic and stir until reduced, about 2-3 minutes.
- Add onion mixture to crock pot along with the coconut milk, green chilis, cumin, garlic powder, chili powder, pepper and salt.
- Stir to combine and let cook on low for 4-6 hours.
- Add mushroom about 30 minutes before you want to eat.
- Taste and add any additional salt or seasoning, as desired.
- Serve with dairy-free sour cream, avocado, jalapeño and/or cilantro.
Notes
- Stove Top Directions: This can easily be made on the stove-top: you will simply simmer the chicken in chicken broth in a large saucepan for approx. 20 minutes or until fully cooked. Shred and place back in the pot with chicken broth. Follow directions 3-5 and let simmer for approx. 15-20 minutes. Add mushrooms and simmer until they cook down, about 10 minutes. Serve immediately.
- Instant Pot Directions: On Saute function add olive oil and garlic. Allow garlic to cook about 1 minute. Add mushrooms and onion. Cook until slightly cooked down, about 2-3 minutes. Scoop out onto plate and set aside. Add chicken broth first and use a spoon to scrape the bottom, loosing any onion bits. Add chicken, cumin, garlic powder, chili powder, salt and pepper to Instant Pot. Ensure Instant Pot is set to Seal and cook on High Pressure for 20 minutes. Allow pressure to naturally release for 10 minutes then manually release any remaining pressure. Remove chicken breasts and set on plate. Shred with fork and return meat to Instant Pot. Add the onions and mushrooms along with the coconut milk. Stir to combine. Taste and adjust seasoning, as desired. If you feel the chili is not warm enough after adding the coconut milk simply turn on the Sauté function again to bring it back up to temp. Serve with avocado, cilantro, lime, jalapeño and dairy-free sour cream.
- Frozen Chicken: If you are using frozen chicken add 5-7 minutes to the cook time for the Instant Pot method, depending upon thickness.
- Chicken Broth: For Whole30/Paleo double check your chicken broth ingredients.
- Coconut Milk: I always use an immersion blender to reincorporate canned coconut milk that has separated in the can.
- Nutrition Facts: the estimated nutrition facts provided does NOT include any toppings.
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 273
- Sugar: 2 g
- Sodium: 1125.2 mg
- Fat: 14.7 g
- Carbohydrates: 8.1 g
- Protein: 28.5 g
- Cholesterol: 85.2 mg