Paleo White Chicken Chili
Our delicious and easy to make, Paleo White Chicken Chili recipe needs to be on your meal plan this week! Makes great leftovers too!
Ingredients
Chili:
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 tablespoon extra virgin olive oil sub avocado oil
- 1 cup yellow onion diced
- 1 tablespoon garlic minced
- 1 can full fat coconut milk use an immersion blender to fully incorporate
- 8 ounces green chiles
- 3 tablespoons chili powder
- 2½ teaspoons ground cumin
- 2 teaspoons kosher salt more to taste
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 pint mushrooms sliced
Garnish:
- dairy-free coconut sour cream
- avocado sliced or cubed
- jalapeño sliced
- fresh cilantro
Instructions
- Cook Chicken: Put 2 pounds boneless, skinless chicken breasts in a crock pot and cover with 4 cups chicken broth. Set to HIGH setting and let cook for 1 hour or until chicken is fully cooked and easy to shred. Remove chicken from crock pot, shred with fork, and return to crock pot.
- Sauté: In a large skillet, add 1 tablespoon extra virgin olive oil and bring to a medium-high heat. Add diced onions and 1 tablespoon garlic; stir until reduced, about 2-3 minutes.
- Combine: Add onion mixture to the crock pot along with 1 can full fat coconut milk, 8 ounces green chiles, 3 tablespoons chili powder, 2½ teaspoons ground cumin, 2 teaspoons kosher salt, 1 teaspoon garlic powder and ½ teaspoon ground black pepper.
- Cook Chili: Stir to combine and let cook on LOW setting for 4-6 hours. Add 1 pint mushrooms about 30 minutes before you want to eat. Taste and add any additional salt or seasoning, as desired.
- Serve: Enjoy with dairy-free coconut sour cream, avocado, jalapeño and/or fresh cilantro.
Video
Notes
- Stove Top Directions: simply simmer the chicken in chicken broth in a large dutch oven 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 Sauté 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 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 the chicken broth ingredients.
- Coconut Milk: we 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
Calories: 288kcal | Carbohydrates: 10g | Protein: 28g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1304mg | Potassium: 843mg | Fiber: 3g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg
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