White Chicken Chili {Dairy-Free, Grain-Free, Gluten-Free & Paleo}

Somedays you just wake up hungry. And not just ‘hungry’ but hungry for something super creative and delicious. It was about 10 am when I sat down with a bowl of my White Chicken Chili {Dairy-Free, Grain-Free, Gluten-Free & Paleo}, it just felt right!

The funny part is that I didn’t intend on making this paleo/dairy-free it just happened, thanks to my hubby. I went to the fridge to grab the raw milk, but he drank it all — so I looked for the raw heavy cream but realized that since we were clearly out of raw milk the cream didn’t stand a chance, of course he drank that too.

But luckily, I always keep coconut milk on hand for just such occasions. I love THESE 8 ounce boxes of coconut milk, they are just enough and don’t contain any questionable ingredients; just coconut & water. IMHO they are the best you can buy!

If you’ve never had White Chicken Chili, don’t be afraid. It’s so delicious, I can only explain it as similar to cheesy-chicken-fajitas, the broth is creamy and lightly seasoned just like a cross between tacos & chili.

And of course you can use milk or cream, but trust me the coconut milk is so creamy and complimentary you won’t feel like your going without dairy at all. And even though we didn’t have beans or corn in our today, if you enjoy them in your diet feel free to add some in – I’m sure they’d be a delicious addition!

White Chicken Chili {Dairy-Free, Grain-Free, Gluten-Free & Paleo}

4.5 from 2 votes

Print Recipe Pin Recipe

Servings 4 servings

Calories 204 kcal

Ingredients

  

• 2 bone-in Chicken Breasts
• 2 tablespoons Organic Grass-Fed Butter or Ghee ghee or coconut oil
• 1 teaspoon organic chili powder
• 2 teaspoons cumin
• 1 pinch Crushed Red Pepper Flakes
• 1 1/2 teaspoons Sea Salt
• 1/2 teaspoon White Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 large Onion chopped
• 2 ribs celery chopped
• 1/2 green pepper chopped
• 1/2 red pepper chopped
• 4 cups Water, filtered
• 2 tablespoon potato starch
• 1 cup coconut milk (canned)

Instructions

 

• Liberally season chicken breasts with seasoning.
• In a large dutch oven or heavy bottomed pot, heat butter over medium heat. Place chicken breasts, skin side down in pot and lightly brown (2-3 minutes)
• Turn chicken breasts over (bone side down), add onions, celery and peppers. Saute until soft, 2-3 minutes.
• Add water bring to a simmer. Cover and turn heat to low and cook for 1 hour.
• Remove chicken breasts from liquid, allow to cool enough to handle.
• Remove skin and bones (discard or freeze use in bone broth next time you make it) Roughly chop or shred chicken meat and add back into soup.
• In a small bowl or cup, whisk together potato starch and about 1/4 cup of the liquid from the soup until smooth. Add into the soup and stir well to combine.
• Allow thickener to cook in soup for 2-3 minutes then turn off heat and stir in coconut milk.
• Serve in bowls topped with chunks of avocado. It is also delicious served overtop of rice.

Notes

You can add 1 cup of frozen corn and/or a can of white beans, if desired.