White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
Ingredients
- 6 chicken thighs, skin-on and bone-in
- 1 teaspoon taco seasonings
- 16oz frozen cauliflower florets
- 1 tablespoon olive oil, avocado oil, or coconut oil
- 1 yellow onion, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/8–1/4 teaspoon cayenne pepper (depending how spicy you like things)
- 1/4 teaspoon black pepper
- 32oz chicken bone broth
- 1 cup diced green chiles (mild or medium spice)
- 14oz can of great northern beans, navy beans, or cannellini beans (omit for paleo recipe), drained and rinse
- 2 tablespoons heavy cream or coconut milk
For garnish
- 3 tablespoons avocado oil
- 2 grain-free tortillas, sliced
- 2 jalapeños, sliced
- 1 avocado, sliced
- cilantro
- sour cream or coconut cream
Instructions
- Preheat oven to 425 degrees F. Pat chicken thighs dry and place on a baking sheet. Sprinkle with a little bit of salt then sprinkle 1 teaspoon of taco seasonings throughout the 6 chicken thighs. Place in the oven to bake for 25-30 minutes or until the internal temperature reaches 165 degrees F.
- Place cauliflower florets in a steamer basket then place in a pot with 1-2 inches of water. Cover and place on the stovetop over medium heat to steam for 10-15 minutes, until the cauliflower is fork tender.
- While the cauliflower is steams, place a large pot over medium heat. Add olive oil, onions, and peppers, and cook for 10 minutes until soft. Add garlic cloves and cook for 3 more minutes. Reduce heat to medium-low then add salt, cumin, dried oregano, chili powder, and cayenne powder, then mix to combined. Cook for 2 more minutes and then add the bone broth and green chiles.
- Once the cauliflower is done steaming, place it in a high speed blender and blend until silky smooth. This will take a bit of scraping down the sides and patience to get it smooth. Then add it to the broth mixture and stir to combined.
- Once the chicken is done cooking, use a fork to shred it from the bone then place it in the pot along with the beans and cream. Mix to combined and cover.
- Last but not least, place a small sauté pan over medium heat and add 3 tablespoons of avocado oil. Slice the tortillas into strips. Once the oil is hot, add the tortilla strips in one layer to help cook evenly. Cook on 1 minute per side then remove and place on a paper towel to soak up the excess fat. Sprinkle with salt for flavor.
- Now all you have to do is build your white chicken chili – bowl, chili, tortilla strip, jalapeño slices, avocado slices, sour cream, and cilantro on top! Eat up, buttercup!
Find it online: https://paleomg.com/white-chicken-chili/