Paleo White Chicken Chili
INGREDIENTS 1 tbsp coconut oil
1 onion, diced
2 celery sticks, chopped
4 garlic cloves minced,
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs of skinless, boneless chicken thighs or breasts
1 tbsp ground cumin
2 tsp chili powder
1 tsp coriander
1 tsp dried oregano
1 tsp sea salt
⅛ tsp ground black pepper
4 cups of bone broth or chicken broth
1 4-oz can of diced green chili
1 14-oz can of full fat coconut milk, recommended brand here
Heat coconut oil in a large pot over medium high heat.
Add onion, celery, garlic, and jalapeños and cook stirring for 5 minutes.
Push the veggies to the side then add the chicken with cumin, chili powder, coriander, oregano, sea salt, and black pepper.
Cook the chicken for 5 minutes until the chicken is browned on all sides.
Add the broth and diced green chili, and let the soup come to a boil.
Lower the heat to medium low, and let it simmer for 15 minutes.
Transfer the chicken to a bowl and use 2 forks to shred it completely.
Add the chicken back to the soup, then add in coconut milk.
Turn up the heat to medium high, then let the mixture come back to a boil.
Let it boil for 10 minutes until the soup is slightly reduced and thickened.
Take off heat and serve topped with your favorite garnish.