Paleo White Chicken Chili
This no-bean Paleo White Chicken Chili recipe packs a delicious punch with cumin, oregano, garlic, sweet peppers, and jalapeños!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 cups 1x
- Category: Soups and Stews
- Method: Slow cooker
- Diet: Gluten Free
Ingredients
Scale
- 4 cups homemade bone broth
- Coconut oil or olive oil
- 1 white onion, diced
- 3 cloves fresh garlic, pressed
- 2–3 chicken breasts
- 3 fresh jalapeño peppers, sliced and seeds removed
- 3 cups sweet peppers (and color), chopped and seeds removed
- 2 teaspoons cumin
- 2 teaspoons oregano
- 3–4 cups chopped cauliflower florets or chopped sweet potato
- Fresh cilantro and sliced green onion for garnishing
- Sea salt and coarse black pepper, to taste
Instructions
- Set a slow cooker for about 6 to 8 hours. Add the broth.
- In a small skillet, add enough coconut oil or olive oil to cover the bottom of the pan. On a MEDIUM heat, sauté the chopped onion and fresh garlic until the onions are translucent and the garlic is browned but not burned. Using a slotted spoon, transfer the mixture to the slow cooker.
- Using the same pan, add the chicken to the pan, along with more oil as needed, and sauté the chicken for a few minutes until cooked through. Using a slotted spoon, transfer the chicken to the slow cooker.
- Next, stir in the jalapeños, cumin, oregano, and sea salt. If using chopped sweet potato then add them now or within the first 1-2 hours of cooking. Cover with a lid and let cook.
- With 1-2 hours of cooking left, add cauliflower, if using, and the bell peppers. Replace lids and let the ingredients continue to cook.
- When ready to serve, garnish with fresh cilantro and sliced green onion.
- Refrigerate leftovers for about 2-3 days.
Notes
- For a stronger chili flavor, increase amount of cumin and oregano or add green chilies to the soup.