Paleo White Chicken Chili (Edit recipe)

This bean-free white chicken chili comes together in about thirty minutes. With minimal prep and minimal effort, dinner will be ready in about one hour

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	358
Fat:	20 g
Carbohydrates:	5 g
Protein:	35 g
Cholesterol:	91 g
Sodium:	752 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by lovecheflaura

View original recipe

Serves: 8

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 cup Yellow Onion, small diced
1 cup Red Bell Pepper, small diced
2 cloves Garlic, minced
14 oz Fire Roasted Tomato, canned
8 oz Green Chilies, canned
4 cups free range, organic Chicken Stock
5 cups Chicken Breast, cooked and shredded
1 cup Coconut Milk, light
1 Tbsp Ground Cumin, ground
2 tsp Chili Powder
1 tsp dried Oregano
1 tsp Salt
1/2 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Stovetop recipe:

Add the olive oil, yellow onion, bell pepper and garlic to a large pot of dutch oven and saute until soft, about 5 minutes
Add the remaining ingredients. This includes the fire roasted tomatoes, green chiles, chicken broth or stock, shredded chicken, the lite coconut milk, ground cumin, chili powder, dried oregano, salt, and black pepper
Bring to a boil and then simmer for 30 minutes
Serve with cilantro, avocado, chopped red onion and hot sauce. Enjoy!

Crockpot recipe:

This recipe can be made in the crockpot. Simply add the raw, uncooked chicken breasts to the crockpot along with all the ingredients.
Allow to cook on low for about 4 hours or until the chicken is easily shredded with two forks. When the chicken is ready, remove from the crockpot, shred and then return to the Crockpot. Allow to simmer for a few more minutes to allow the chicken to soak up all the flavors.