Description
This deliciously creamy White Chicken Chili (AIP, Paleo) comes together quickly on the stovetop. It’s rich, satiating, dairy free, Whole30 compliant and sure to be a favorite.
Ingredients
Scale
- 2 TBSP olive oil
- 1 large yellow onion, diced
- 2 cups celery, diced
- 3 large cloves garlic, sliced
- 6 skinless chicken thighs
- 2.5 tsp sea salt
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp ground ginger
- zest of one lime
- juice of one lime
- 3 cups sodium free chicken or beef bone broth (ensure ingredients are AIP compliant)
- 1/2 cup cilantro, roughly chopped (plus more for garnish)
- 2 cups full fat, additive free coconut cream
- avocado (for garnish)
- green or red onions (for garnish)
Instructions
- To a large stockpot add olive oil and heat on medium heat.
- Add onion, celery and garlic and cook until onions turn translucent.
- Add chicken thighs, sea salt, dried oregano, onion powder, garlic powder, ground ginger, and lime zest. Stir the pot occasionally so that the chicken browns on all sides (approximately 5 minutes).
- Reduce heat slightly and add lime juice, chicken broth and cilantro. Allow to simmer 20 – 25 minutes.
- Transfer the chicken to a bowl and use two forks to shred it completely before adding back to soup.
- Return to medium heat, add coconut cream and allow to come to a boil.
- Taste and adjust salt as necessary.
- Remove from heat and garnish individual portions with sliced avocado, cilantro, green or red onions, as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Mains