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!
UPDATE:Since first publishing this recipe in 2014, I have fallen in love with Faster Way to Fat Loss and now use it as my go-to health program. It’s working smarter and not harder so I’m adding in the macros below ASAP. If you want to learn more about Faster Way to Fat Loss and sign up, go here to learn more!
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:
Heather Brown helps busy mamas of young littles who are caught in the hustle to find encouragement in their journey to true health, from the inside out, starting with the heart. Read her journey of learning to live a life well-loved HERE!
Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps. Instead, make a slurry by mixing one tablespoon of cold water with one tablespoon of cornstarch.
Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.
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.
All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps.
Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.
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.
The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.
Pumpkin is a great addition to chili because it adds body, providing a natural creaminess and richness to your chili. This helps smooth things out a bit in that sea of meat and beans. It's flavorful too. It has a sweet earthiness to it that, when cooked, gets even tastier.
Stir in some finely ground cornmeal or masa harina.
Start by stirring 1 to 2 tablespoons into your chili, allow the stew to simmer for 5 to 10 minutes more, and it should thicken up a bit. Masa harina (an instantly binding corn flour) also works beautifully to absorb liquid.
It has no tomatoes and instead uses white beans and green chiles to get its color and flavor. I think the key to this being considered chili is getting the ratio of broth to beans and meat just right so that it is a bit heartier than a regular soup.
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.
World Records for the World's hottest pepper from 2007 to 2010. It is also called Bhut Jolokia. The word 'bhut' which means ghost, given from the Bhutia people, most likely because the heat sneaks up on you like a ghost. The ghost pepper is also known by names such as Naga Jolokia, Bih Jolokia, or ghost chile.
If your chili is too watery, there are a few steps you can take to thicken it: Simmer Longer: Continue cooking the chili uncovered over low heat to allow excess liquid to evaporate. Add Thickeners: Mix a small amount of cornstarch or flour with cold water and add it to the chili. Cook while stirring until it thickens.
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.
Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.
Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.
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