White Chicken Chili

We have a little pond in our neighborhood. It’s not very deep and it freezes very quickly in the winter. Well, they cleared it and we now have a personal skating rink, free of charge, right across the street. My hockey-loving son is in heaven! We spent the entire day out there on New Year’s Day! This was a new experience for me. I had never been pond skating before, but we had a blast! I knew I was going to need to make a dish that night that would warm us up quickly. What better way than with a pot of chicken chili. This is pre-paleo family favorite that I converted.
It is delicious paired with this Bacon Jalapeño Bread!
 

White Chicken Chili

Ingredients:

  • 2 tablespoon olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 (4 oz) cans green chilis, chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons oregano
  • 2 (32 oz) boxes gluten-free chicken stock
  • 3 or 4 (12.5 oz) cans White Chicken chunk meat (I use Trader Joe’s canned chicken, read your labels! Some canned chicken has some nasty stuff in it) you could also use 3 cups of leftover chicken cubed.
  • 1/4 cup coconut cream*

Directions:

  1. Saute onions and garlic in the olive oil in a large pot over medium heat until onions are transparent, about 10 minutes
  2. Stir in chilis, cumin, cayenne pepper, and oregano, sauté 2 more minutes
  3. Add chicken stock. Bring to a slow boil, reduce heat to simmer, cover and cook 30 minutes.
  4. Stir in chicken. Be sure to break apart large chunks. Simmer another 30 minutes.
  5. Add coconut cream. Stir until melted.
  6. Serve topped with avocado chunks. Yum!

*Note: If you don’t have coconut cream, you can use full-fat coconut milk instead.


2 thoughts on “White Chicken Chili

  1. I could not find any canned chicken that was without MSG at my local grocery store. So I used a rotissere chicken instead. Next time I will plan ahead and make sure I have my easy shredded chicken in the freezer. I just throw 5-6 chicken breasts in the crockpot and cook on low for 4 hours. Then shred up those bad boys, portion them up and freeze them in ziplocks. Its plain chicken that can be jazzed up for any dish!
    We otherwise followed your recipe to a T and it turned out fabulous! Thank you for a great recipe!

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