Creamy Chicken Chili

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Fasting. So risque. So controversial. Some people think it’s freaking weird, some people love it, and some people call it anorexic. Either way, I wanted to try it. I wanted to try a 24 hour fast because I never had. So many paleo bloggers talk about intermittent fasting and how much they love it, so I thought I’d give it a try.

Intermittent fasting times range from just a couple hours to multiple hours. I chose the ladder. There are a balls ton of benefits out there, none of which I care a ton about, I mainly just wanted to see if I could mentally do it and see how my digestion would feel after. No, I didn’t weigh myself. That’s not what I really care about. People just rave about sleeping better and mental clarity and better wods, so why not? So I did it. 24 hours of fun on Sunday. Making 3 meals…not consuming any of them….hilariously fun. But it surprisingly didn’t bother me.

So here was the run down. I woke up, had some tea, did a disgustingly brutal wod that pissed on me and laughed at me, then coached a couple classes, did my grocery shopping, drank water to confuse my stomach (best tasting water I’ve ever had), cooked for hours, watched the Food Network, worked on my computer, drank more tea, and then finally got to eat at night. Thank.Goodness. But I was surprisingly not that hungry. I ate a small meal and was satisfied.

So this is what I learned from fasting. I don’t mind it. It wasn’t as hard as I thought it would be after the morning hunger pains went away. It made me feel like my food from the previous day was digesting a bit better. And it helped me control my food instead of my food controlling me. I tend to eat when I’m not hungry because I just really like food and the happy endorphins I get when I eat, so controlling my consumption was needed. I also did notice that I slept a lot better than usual. I went to bed around 11:30 and woke up at 1:30 feeling super rested and happy to be able to go back to sleep, then woke up at 4:30 to get ready for work and was super alert the rest of the day. Who knows if that had to do with the fasting or if I was just excessively hyper like I usually am, either way I was loving it. So will I try fasting again? Surely. Maybe a couple times a month. Nothing crazy. I like doing things that I’m good at. And I’m good at eating. Really good at it.

That was kind of a boring story. Wanna hear a good story? Of course you do! I made pecan coconut butter over the weekend. Genius idea. Overloading fat happiness, that’s what that is.

Paleo Creamy Chicken Chili

4.5 rating
25 reviews
TOTAL

INGREDIENTS :

  • 2 lbs chicken, diced into 1 inch cubes
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 1-2 jalapenos, seeded and minced (depending how spicy you want it)
  • 1 clove of garlic, minced
  • 1-1.5 cups chicken broth
  • 1/2 cup canned coconut milk
  • 1 (4 oz) can green chiles
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground red pepper

DIRECTIONS :

  1. Grab a large soup pot, put over medium heat, and add your olive oil and minced garlic.
  2. Once the garlic is fragrant, add your chicken to begin to cook down. Mix as needed with a wooden spoon to cook on both sides.
  3. Once your chicken is half way cooked through, add in your peppers, onions, jalapeños, and green chiles. Mix together and let cook for about 3 minutes, stirring occasionally.
  4. Now add your chicken broth and coconut milk, along with all of your spices.
  5. Stir together.
  6. Cover and let simmer for about 5-7 minutes to let the flavors meld together.
  7. Consume!!

by

INGREDIENTS :

  • 2 lbs chicken, diced into 1 inch cubes
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 1-2 jalapenos, seeded and minced (depending how spicy you want it)
  • 1 clove of garlic, minced
  • 1-1.5 cups chicken broth
  • 1/2 cup canned coconut milk
  • 1 (4 oz) can green chiles
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground red pepper

DIRECTIONS :

  1. Grab a large soup pot, put over medium heat, and add your olive oil and minced garlic.
  2. Once the garlic is fragrant, add your chicken to begin to cook down. Mix as needed with a wooden spoon to cook on both sides.
  3. Once your chicken is half way cooked through, add in your peppers, onions, jalapeños, and green chiles. Mix together and let cook for about 3 minutes, stirring occasionally.
  4. Now add your chicken broth and coconut milk, along with all of your spices.
  5. Stir together.
  6. Cover and let simmer for about 5-7 minutes to let the flavors meld together.
  7. Consume!!

by

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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39 thoughts on “Creamy Chicken Chili”

  1. Oh my gosh, I just made a beanless beef chili last night and I was sadly thinking to myself, I really miss white chicken chili, beans and all.

    THANK YOU for making a substitute. Will be trying this very soon.

  2. I really loved this Alex and Jacey!! It was super good cold the next day too! I was thinking that a little almond butter might be good in it to make it even more creamy! Let me know if you try it!

  3. This was def more like a soup for me, but it was deeeelicious. Another recipe I’ll be making for the second time in the same week! Love the creaminess from the coconut milk. I think I’m gonna add broccoli next time. =)

  4. Awesome! Everything I’ve made from your site has been awesome. And I really didn’t think I liked cooking. In fact, up until last Saturday the only spices I had in my kitchen were salt and pepper. But cooking is so much more fun when you get to the read about the “balls ton of benefits” of fasting. Nice word choice. I approve, but I doubt your mom does.

    1. That’s so freaking cool Lauren, I’m glad you’ve learned that cooking can actually be enjoyable. My mom definitely doesn’t like when I refer to balls, but to each their own 🙂

  5. First of all, I’m gonna make this recipe this week and I’m excited. Anything with coconut milk AND green chiles has to be good.

    Second of all, I enjoy the convo about fasting. I fast about once a week, and I love it. It makes me feel great. I have some non-crossfit, not totally-paleo friends that totally crucify me for it, so it’s good to know someone’s on my side. I’ll be fasting tomorrow, in fact, to hopefully detox from some bad decisions this weekend. OOPS 🙂

  6. My husband loves this dish so much he asks for it regularly! We cook it down longer than 7 minutes to let it thicken some. DELISH!

  7. I am going to make this tonight…might add some arrowroot starch to thicken AND almond butter (be still my heart) AND cilantro. I did have to read the balls comment twice, and I grinned in my cube. lol. Will report back.

  8. I love this! I’ve made it twice. The second time I braised bone-in chicken breasts in seasoned chicken broth. Then, I shredded the chicken and used the braising liquid in the chili. Very yummy!

  9. Omg this is delicious! Didn’t have jalapeno or green chilis so I just used a red chili pepper and it was plenty spicy for me, loved it and I’ll definitely make it again!

  10. I turned this into a crock pot dish… Put the chicken in whole (I used thighs) and shredded it when I got home. I also added a couple table spoons of coconut flour to make it more like a stew. Its delicious! I love that your recipes are always so great it makes me seem like I can cook!

  11. Love your site!!! super excited to make this chili. I am going to add half a head of very cooked pureed cauliflower to thicken it. I’m a crossfit lover, wish I had gotten into it sooner, and I was paleo before anyone gave it a name. And yeah, a lot of people think I’m crazy, but you know what I’m happy with it.

  12. Update: this took way more cumin and garlic than the recipe called for, IMO, it was bland and I doctored it. I dicd add boiled, pureed cauliflower to thicken this. All in all, I do not miss my beans and dairy based white chili now that I’ve found and edited this recipe. Without the cauliflower and extra cloves of garlic and cumin this was going to be watery and bland, at least to my taste. I took this to a potluck and had rave reviews.

  13. This was yummy! I, too, added more ‘kick’ and seasoning to it…and that is what is great about a recipe like this – everyone has different taste buds and recipes like this are easy to ‘fix your way’. Mine was soupier than I thought it was going to be, but it’s no big deal. I love it! It was easy, healthy, and delicious. Thanks!

  14. Thank you for the recipe! I haven’t had White Chili/Chicken Chili in so long since going paleo. I’m sure this will be delicious!

  15. I just made it in the crock pot today, on low 6 hours…perfection! I added a little more salt and arrowroot to thicken it a bit. SO SO SO SO SO AMAZING!!!!

  16. I made this today, and it was fantastic. Loved it! One thing though – I live at a high elevation. With that amount of broth and milk, mine was much more of a soup than a chili. I think the elevation sometimes has to do with this sort of thing. Still delicious though.

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