I have now made and had this Whole30 White Chicken Chili 3 times. And I only got the recipe about 2 weeks ago! If that doesn’t tell you how good this white chicken chili recipe is, I don’t know what will. The hubs even rated it, “Restaurant Quality.” (In case you don’t remember, the last dish I made that he rated restaurant-quality was my Clean Eating Creamy Black Bean Soup. And that was almost a year ago…so this is some serious verbiage not to be taken lightly!) 😉
I love including this comforting and hearty meal into my weekly meal plan. Need help putting your next week’s meal plan together? Click HERE and I’ll send you an exclusive discount code to snag my Meal Planning For The Busy Mom eBook for less!
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I had a co-worker share this white chicken chili recipe with me while we were doing Whole30 and it quickly became a Whole30 lunch crew staple. In fact, we’re making it again tomorrow at the office.
I know it sounds funny to axe the beans and replace them with sweet potatoes but it works. The sweet potatoes get cooked down and just the right amount of mushy to add that legume-like goodness to the mix. This soup is SO easy. It made a lot so we could use the leftovers for other lunches and dinners but you could always cut it in half. There’s also other shortcuts you can do like not making the homemade chicken stock and just buying 2 cartons of organic chicken broth.
This was my first time using a rotisserie chicken to make chicken stock for the Whole30 White Chicken Chili recipe and I was very pleased with the frugalista feeling that came with it! Now that rain is settling in Birmingham, and the temperatures are finally starting to drop, this is the perfect soup to add to your tailgating line up or just for your ho-hum hump day dinner table to jazz it up a bit.
Strip rotisserie chicken of meat and set chicken aside.
Boil chicken bones in enough water to cover to create a stock.
Season the chicken stock with salt, pepper, onion powder, cayenne pepper and garlic powder and simmer for 30 minutes at least.
Peel sweet potatoes.
Dice sweet potatoes, bell peppers, onions, and cilantro.
Sauté onion and bell peppers in a pan with Primal Kitchen Avocado Oil and set aside.
Put sweet potatoes and 32 oz of chicken broth in large pot and allow to boil until the potatoes are tender (About 15 minutes).
Once the potatoes are tender, add the chicken and remaining vegetables.
When homemade chicken stock has simmered for at least 20-30 mins, add it to the pot.
Simmer on low for about 20 more minutes.
If desired, top with fresh salsa or avocados.
*Note if you don’t make any chicken stock, just use 2 32 oz cartons of chicken broth and combine all ingredients as normal.
Stats Per Serving:
– Calories / Serving : 167 / 4 = 41.75 calories
– Fat / Serving : 5g / 4 = 1.25
– Carbs / Serving : 29g / 4 = 7.25
– Protein / Serving : 3g / 4 = 0.75
– Fiber / Serving : 4g / 4 = 1
– Sugar / Serving : 9g / 2.25
SHOP Whole30 White Chicken Chili Recipe (Paleo) Post HERE:
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Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
White chicken chili, also known as white chili or chicken chili, is a hearty soup consisting of white beans, chiles, spices, and chicken. While there is no concrete history of the creation of this soup, many believe it to have originated in the Southwest region of the United States during the 1970s to 1980s.
Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.
Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.
The easiest option for thickening chili is to let the problem solve itself over a slow simmer. Set the heat to low, take off the lid (if you're using one), and allow your chili to gently bubble for an extra 15 minutes or until the liquid from the chili evaporates enough to reach the consistency you prefer.
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Beans in chili? Not if you're from Texas! While some people claim that chili can be made with a variety of ingredients—including beef and bean chili, chipotle chicken chili, or dare we say veggie chili—anyone from the Lone Star State would argue that traditional chili simply does not contain beans.
Since that time, chili has become a popular dish all over the United States. Its association with Texas, however, remains quite strong. In fact, the Texas legislature named chili the official state dish in 1977.
Food historians speculate that chili originated in Texas-Mexico border towns and spread north. In the 1880s San Antonio's downtown was famous for Hispanic outdoor vendors called "chili queens." At Chicago's 1893 World's Columbian Exposition Texas-style chili was popular, and at St.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.
Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Remove chili from heat; stir in sour cream and whipping cream until incorporated. Serve hot and enjoy!
Just start with a tablespoon of the flour, cornmeal, masa harina, or cornstarch whisked with a little water, add to your chili and simmer 10 more minutes or so. If it isn't as thick as you'd like, repeat and simmer 10 more minutes.
In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
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