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
Scale
Ingredients
- 2–3 chicken breasts
- 4 cups homemade bone broth
- 1 white onion, diced
- 2–3 fresh jalapeño peppers, sliced
- 3 cloves fresh garlic, pressed
- 3 cups sweet peppers, any color will do
- 2 teaspoons cumin
- 2 teaspoons oregano
- Sea salt and coarse black pepper, to taste
- 3–4 cups chopped cauliflower florets or chopped sweet potato
- Fresh cilantro and sliced green onion for garnishing
Instructions
- Set a slow cooker for about 6 to 8 hours. Combine the chicken breast and homemade bone broth in the slow cooker, and add the jalapeños, fresh garlic, and white onion to the mix. If desired, add the sweet peppers at this point as well. For crispier peppers, add them within the last hour of cooking time.
- Sprinkle cumin, oregano, sea salt, and black pepper over the mixture and stir to blend the ingredients.
- If using chopped sweet potato, add them now or within the first 1-2 hours of cooking. If using cauliflower florets, wait and add them with about an hour of cooking time to go.
- Cover with a lid and let cook.
- When ready to serve, garnish with fresh cilantro and sliced green onion. To add more heat to the chili recipe, add green chilies to the soup.
- Refrigerate leftovers in glass jars for about 2-3 days.
Notes
- For a stronger chili flavor, increase amount of cumin and oregano.