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




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


Please reload

Featured Posts

Anti-inflammatory Meatballs

December 8, 2016

Please reload

Recent Posts

August 9, 2017

May 31, 2017

February 22, 2017

February 15, 2017

January 25, 2017

January 17, 2017

Please reload

Please reload

Search By Tags