Paleo-Friendly White Chicken Chili

This White Chicken Chili was a huge hit with my entire family from the first time I served it.

My notoriously picky middle guy, about 3 at the time, actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup.  I weally wike it.”

And that’s saying a lot for soup.  With green things floating in it, no less.  And small pieces of red vegetables that might be peppers.

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We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night.  Success!

Paleo-Friendly White Chicken Chili

I love the Tex Mex flavors in this soup, and the beans help to add some bulk.  If you need to avoid beans, feel free to experiment with diced sweet potatoes instead.

The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don’t skip those!

We love to top our white chicken chili with diced avocado, shredded raw cheddar, and a dollop of organic, full fat sour cream.  

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White Chicken Chili

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• Author: Kathleen | Roots & Boots
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

This delicious White Chicken Chili is perfect for a cold, winter day!

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Ingredients

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• 2 tablespoons butter or coconut oil
• 1 12-oz. bag frozen chopped onions
• 2 4-oz. cans diced green chiles
• about 1/2 sweet bell pepper, finely diced
• 4 cloves of garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoon dried oregano
• 1 teaspoon unrefined sea salt
• 1/2 teaspoon ground black pepper
• dash (or more) cayenne pepper
• about 4 cans white beans or the equivalent of soaked, cooked beans (for paleo, try diced sweet potatoes)
• about 4 to 6 cups chicken broth–I used an entire batch of broth made in a 6-qt crock pot and cooked down a bit. Just keep adding broth until the soup reaches your desired consistency.
• 2 tablespoon fresh lime juice
• 2 to 4 cups chopped cooked chicken
• about 1/4 cup chopped fresh cilantro
• about 1–2 cups frozen sweet corn (substitute diced or shredded zucchini for grain-free)

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Instructions

1. Combine butter or oil, onions, garlic, green chiles and bell peppers in a dutch oven or large pot. Cook until softened, about 5-10 minutes.
2. Add spices and seasonings and stir to combine. Cook a few minutes more.
3. Add about 1-2 cans of the beans and mash gently.
4. Add broth. I often transfer my homemade chicken broth directly from the crock pot to the soup pot (through a strainer).
5. Add lime juice.
6. Add diced chicken.
7. Add fresh cilantro–I used my new herb scissors. Love them!
8. Add remaining beans.
9. Finally, add your desired amount of frozen corn.
10. Bring soup to a boil, then reduce heat and simmer, covered, for 30 minutes to several hours.
11. Serve with shredded raw cheddar, sour cream and/or diced avocado.

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Notes

• The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don’t skip those!
• Click here to shop my favorite kitchen tools and real food ingredients.
• Click here to save 15% off my favorite, healthy brand of salt.  Use code KEEPITREAL.

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