This hearty White Chicken Chili is warming, creamy and comforting. This is perfect for Fall and a family favorite. I use Manchego because it is an A2 dairy sheep cheese, which is less inflammatory and frankly I can eat it. But for all of you normies, my husband and my son both love it with pepper jack. You can leave the cheese out all together and it’s good either way but it definitely adds more of that creamy yumminess.
Definitely not a paleo meal, but it’s keto and as clean as you want it to be if you choose your meat well (pastured or organic is my choice) and get organic veggies and BPA free beans. It’s always healthier to soak your own dried beans but I don’t always do that. If you want to know how you can see any of my recipes on hummus. Prepare the Bone Broth first! You can get that recipe here.
xo,
Brenna
White Chicken Chili
Equipment
- Food processor, blender, immersion blender or pastry cutter (which is what I used out of sheer laziness)
Ingredients
- 1 yellow onion diced
- 1 tbsp ghee or avocado oil
- 1 jalapeño finely diced (optional)
- 2 cloves garlic finely minced
- 3 - 4 cups chicken bone broth
- 1 7 oz can organic diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper to taste
- 1 1/4 cup frozen or fresh organic corn
- 2 15 oz cans bpa free organic great northern or cannellini beans
- 2 1/2 cups diced pastured or organic chicken breast or shredded cooked chicken
- Tbsp fresh lime juice
- Tbsp chopped fresh cilantro plus more for serving
- Siete chips because they use avocado oil instead of toxic seed oils, manchago cheese, sliced avocado for serving (optional)
Instructions
- Heat ghee or avocado oil in a large pot over medium-high heat. Add onion and sauté 4-5 minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, jalapeño, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Heat on medium high until bubbling then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a sieve then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to food processor along with 1/4 cup broth from soup, puree until nearly smooth OR use an immersion blender.
- Add corn, whole beans and pureed beans and stir well. Alternatively you can add everything and then chop at it with a pastry cutter. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Manchego cheese, cilantro, avocado slices and tortilla chips if desired.
