Creamy Paleo White Chicken Chili

Ingredients

For the White Chicken Chili Base:

• 1.5 lbs boneless, skinless pasture-raised chicken breasts or thighs
• 4 cups rich organic chicken bone broth
• 1 can (13.5 oz) full-fat culinary coconut cream (unsweetened)
• 1 large poblano pepper, seeded and diced (or roasted)
• 1 can (4 oz) fire-roasted diced green chiles (mild or medium)
• 1 medium yellow onion, finely diced
• 5 cloves garlic, minced
• 1 large Japanese white sweet potato or Garnet sweet potato, peeled and diced into 0.5-inch cubes (replaces white beans)
• 2 tbsp grass-fed ghee or avocado oil
• 1.5 tsp ground cumin and 1 tsp dried wild oregano
• 1 tsp chili powder and 0.5 tsp ground coriander
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp black pepper
• 2 tbsp fresh organic lime juice

For Garnish & Serving:

• 1 ripe Haas avocado, diced
• 0.5 cup fresh cilantro leaves, roughly chopped
• 1 fresh jalapeño, thinly sliced
• Lime wedges & grain-free cassava tortilla chips

Step-by-Step Instructions

1. Sauté Aromatics: Heat 2 tbsp grass-fed ghee in a large heavy Dutch oven or soup pot over MEDIUM heat. Add diced yellow onion and diced poblano pepper; sauté for 5 minutes until soft and caramelized around the edges. Add minced garlic, cumin, oregano, chili powder, coriander, sea salt, and black pepper; cook for 60 seconds until fragrant.
2. Add Broth, Sweet Potatoes & Chicken: Pour in the chicken bone broth, diced green chiles (with juices), and cubed sweet potatoes. Nestle whole raw chicken breasts directly into the liquid.
3. Simmer to Tender Perfection: Bring to a rolling boil over HIGH heat. Reduce heat to MEDIUM-LOW, cover tightly with lid, and simmer gently for 15 minutes, until sweet potatoes are fork-tender and chicken registers 165°F internally.
4. Shred Chicken: Using tongs, remove cooked chicken breasts from pot and transfer to a cutting board. Shred meat into bite-sized strands using two forks.
5. Blend for Creamy Body (Optional Chef Secret): (Optional): Use an immersion blender in the pot to blend about 1 cup of the simmered sweet potatoes and broth for 15 seconds (this creates a thick, hearty chili texture without flour or starch).
6. Add Coconut Cream & Lime: Pour the full-fat coconut cream and fresh lime juice into the pot. Return shredded chicken back into the soup. Simmer uncovered on LOW for 3 to 4 minutes until hot, rich, and velvety.
7. Ladle & Garnish: Ladle generous bowlfuls of steaming white chicken chili into deep bowls. Top with diced avocado, fresh cilantro, sliced jalapeño, and a squeeze of fresh lime juice. Serve with crispy grain-free cassava chips!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Roasted poblano and green chiles supply bioavailable capsaicin and Vitamin C that stimulate digestive microcirculation. Chicken bone broth provides glycine and chondroitin sulfate for mucosal tissue repair, while coconut medium-chain triglycerides (MCTs) deliver rapid cellular energy without hepatic burden.

Frequently Asked Questions