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Paleo White Chicken Chili

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Paleo White Chicken Chili

A sweet and savory addition to your chili line-up

  • Author: Kelsey Albers
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 65
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Ingredients

  • 1 Whole Chicken, roasted, de-boned, and chopped (You can use a rotisserie chicken but be sure to save the carcass for broth)
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves of garic, minced
  • 3 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 2 red peppers, chopped
  • 1 (4 ounce) can green chilies
  • 12 jalapenos, seeded and chopped (optional)
  • 46 cups chicken broth (I always use more because of the flavor and nutrients.)
  • 2 teaspoons Pink Sea or Celtic salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sage
  • 1 teaspoon cumin
  • 1 teaspoon crushed red pepper (optional)
  • 1 (14 oz) can full fat coconut milk
  • Choice of garnish- Avocaodo, sour cream and cheese for the Primal peeps, jalapenos, anything else that makes your heart happy

Instructions

  1. In a soup pot, melt the coconut oil.
  2. Saute the onions until translucent.
  3. Add the garlic and cook for 2 minutes.
  4. Add celery and carrots. Cook for 5 to 7 minutes.
  5. Add red peppers, green chilies, and jalapenos. Cook for 5 minutes.
  6. Add chicken meat, chicken broth, and all spices. Bring to a boil and let simmer for 30 minutes.
  7. 5 minutes before serving, add the coconut milk and sir. Don’t let the coconut milk come to a boil, or else you will lose the creamy consistency.
  8. Serve and garnish as you wish.