Description
A simple, grain-free white chili recipe featuring chicken and white beans substitutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (15-ounce) can cannellini beans, rinsed and drained (omit for strict Paleo)
- 1 (15-ounce) can great northern beans, rinsed and drained (omit for strict Paleo)
- 1 (4-ounce) can diced green chilies, undrained
- Salt and black pepper to taste
- Optional Paleo Substitutes: 1 cup chopped cauliflower florets or 1 cup chopped jicama
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken, green chilies, and any optional vegetable substitutes (cauliflower or jicama).
- If using beans (for non-strict Paleo), add the rinsed and drained cannellini and great northern beans now.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing flavors to combine.
- Season with salt and pepper to your taste.
- Serve hot.
Notes
- For a thicker chili, mash about 1/2 cup of the beans (or cauliflower/jicama) against the side of the pot before simmering.
- Garnish with fresh cilantro or sliced avocado if desired.
- If you prefer a spicier chili, add more cayenne pepper or a dash of hot sauce.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 40
- Cholesterol: 110
Keywords: white chicken chili, paleo chili, grain free, chicken soup, easy chili