Hey WODShop readers! It’s Amanda from Fake Ginger back again with a yummy paleo recipe!
Is it starting to get cold where you are? I hear it is in certain areas but I’m having trouble believing it because it’s still close to 100 degrees in Texas.
But if it is starting to cool down where you are, I have the perfect recipe for a chilly day.
This Paleo White Chicken Chili was a staple in my family’s diet last winter and I am positive I will be making it all the time again this year. It is just so easy and so delicious with a batch of paleo cornbread.
All you have to do is cook some chicken breasts (I usually use the slow cooker because it shreds really nicely when slow cooked), saute some veggies, and still in a bunch of spices. A little chicken broth, a little coconut milk, and a bit of arrowroot powder to thicken it up. And then you’ve got yourself the most delicious and comforting bowl of white chicken chili!
You can adjust the spiciness to suit your tastes. If you like more heat, add in a whole jalapeno. If you like less heat, just add ¼ of the jalapeno.
I like to top mine with a lime wedge, cilantro, and paleo-friendly Sriracha sauce but feel free to add red onions, avocado, whatever else you enjoy on your chili!
The arrowroot powder is totally optional but if you have it, I suggest throwing it in the chili. It really gives it a nice texture. I’ve seen it in all the major grocery stores around me and if all else fails, you can find it on Amazon.
If you aren’t into the white chicken chili, I have a killer Paleo Steak Chili recipe on my blog!
Paleo White Chicken Chili
1 teaspoon coconut oil
1 onion, diced
½ small jalapeno, minced
3 cloves garlic, minced
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon salt
½ teaspoon white pepper (or black pepper)
2 cups chicken broth
1 pound boneless skinless chicken breasts, cooked and shredded
1 (7 ounce) can diced green chiles
½ cup coconut milk
cilantro, lime wedges, red onion, avocado, optional
In a large skillet, heat coconut oil over medium heat. Add onion and jalapeno and cook, stirring often, until the onions are soft and translucent. Add in garlic and cook another 30 seconds, until fragrant. Stir in cumin, oregano, salt, and pepper.
Stir in chicken broth, shredded chicken, and diced green chiles. Bring to a boil; lower to a simmer and cook for about 20 minutes.
Stir in coconut milk and arrowroot powder; stir until thickened.
Serve immediately. Top with cilantro, lime wedges, red onion, and avocado if desired.