White Chicken AIP Chili (Paleo, Whole30, Keto)
This hearty and comforting White Chicken AIP Chili comes together in 30 minutes, and it's perfect for a delicious weeknight meal!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
- 1 onion
- 2 celery stalks
- 4 garlic cloves
- 1 tbsp coconut oil
- 1.5 lbs boneless chicken thighs or breasts
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 4 cups bone broth
- 2 limes
- 1 14-oz can of full-fat coconut milk
- Optional: cilantro, green onion, plantain chips, avocado for garnish
Dice onion, chop celery, and mince garlic cloves.
Heat coconut oil over medium-high heat. Add onion, celery, and garlic and cook stirring for 5 minutes.
Push the veggies to the side then add the chicken.
Season with dried oregano, onion powder, garlic powder, and salt.
Cook for 5 minutes, until chicken is browned on all sides.
Add the bone broth to the pot and squeeze in juice from limes, and bring to boil.
Lower heat to medium-low, and simmer for 10 minutes.
Remove chicken and transfer to a bowl, then use 2 forks to shred it completely.
Add the chicken back to soup, then add coconut milk.
Increase heat to medium-high, then boil for 10 minutes until the soup is slightly reduced and thickened.
Garnish as desired.
Serving: 1serving | Calories: 526kcal | Carbohydrates: 14g | Protein: 44g | Fat: 34g | Saturated Fat: 25g | Cholesterol: 161mg | Sodium: 856mg | Potassium: 825mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2.9% | Vitamin C: 19.5% | Calcium: 6.6% | Iron: 18.8%