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White Chicken Chili

Dr. Tamara Darragh
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

For the Chili:

  • 1 Jalapeno Pepper
  • 1 Pablano Pepper
  • 1 Sweet Onion
  • 1 Green Pepper
  • 2 cups Chicken, cooked rotisserie chicken works great!
  • 2 tbsp Coconut Oil
  • 1 tsp Sea Salt
  • 4 tsp Garlic, minced
  • 1 tbsp Cumin, ground
  • 1 tsp Oregano Leaf, dried
  • 1/2 tsp Black Pepper, ground
  • 4 cups Chicken Broth
  • 6 oz Coconut Milk, full fat

For Garnish:

  • 1 Avocado, cut into pieces
  • 2 tbsp Cilantro, fresh, chopped
  • Red Onion, pickled, chopped optional to taste

Instructions
 

For the Chili:

  • Deseed & dice the jalapeno & poblano peppers. Dice the onion. Chop the bell pepper. Shred the chicken.
  • Heat oil in a large stockpot over medium-high heat. Add the onions, jalapenos, poblanos, bell pepper, and sea salt. Saute until the onions begin to soften and are translucent.
  • Add the garlic, cumin, oregano, and black pepper. Saute for an additional 1-2 minutes to release the flavor.
  • Add the chicken broth and shredded chicken. Stir to combine, and allow to simmer for at least 30 minutes on low so the flavors combine.
  • 15 minutes before serving, stir in the coconut milk and heat thoroughly. Season with additional sea salt and pepper to taste.

For the Garnish:

  • Chop the cilantro leaves. Peel, pit, slice, and dice the avocado.
  • Serve the chili topped with avocado, cilantro, and some slices of pickled red onion (optional).

Notes

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