White Chicken Chili

August 9, 2017

I made this recipe this week and my husband dubbed it “one of the best recipes I have ever made.” This is always exciting to hear, but it was especially so coming off a few weeks of uninspired cooking. But this miraculous thing happened in San Antonio on Monday….. it rained!!! I mean, it POURED!!!!! All. Day. Long. It was absolutely spectacular.

 

So, feeling lazy, I was inspired by the rain to pull out my crock-pot and make some chili. The only problem is that every single time I make chili it goes terribly wrong. Too much tomato sauce, I think. So, I decided to make white chili instead.

 

*Note: AIP alterations at the bottom*

 

 

[What is white chili?]

 

White chili is made with chicken, green chilies, and (optional) white beans. Being from Texas, I typically avoid using beans in my chili; however, if you cannot imagine chili without beans then go right on ahead!

 

Ingredients (Organic preferred):

 

2 pounds of chicken

2 medium sweet potatoes (cubed)

1 medium white onion (diced)

2 cups of bone or chicken broth

4 ounce can of chopped green chilies 

1 chopped jalapeno (remove the seeds first!)

2 tbsp fresh chopped cilantro

2 tsp cumin

1 tsp oregano

1 tsp of chili powder

¼ tsp of cayenne pepper (adjust to your heat preference)

½ tsp garlic powder

Salt & Black Pepper

1 tbsp coconut oil

8 ounces coconut cream

Juice from 1 lime

 

Directions:

 

Place the bold ingredients (chicken, diced sweet potatoes, diced onions, broth, green chilies, jalapeno, cilantro, cumin, oregano, chili, powder, cayenne pepper, garlic powder, salt and pepper) into your crock-pot and mix it all together.

 

Cook on high for 4 hours or low for 6-8 hours.

 

Once chicken is fully cooked, remove and shred with two forks. Add chicken back to crock-pot

 

Add the italic items (coconut oil, coconut cream, lime juice) to the crock-pot and cook for another 30 minutes.

 

Serve on its own or with slices of avocado! YUM!

 

[AIP alteration:] eliminate the jalapeno, chili peppers, chili powder, cumin and cayenne pepper. Add 1 tsp of mace seasoning and 1 tsp of ginger.

 

 

 

Aimee Senior

The Functional RD

 

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