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Dr. Tamara Darragh

White Chicken Chili

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Chili:
  • 1 Jalapeno Pepper
  • 1 Pablano Pepper
  • 1 Sweet Onion
  • 1 Green Pepper
  • 2 cups Chicken, cooked rotisserie chicken works great!
  • 2 tbsp Coconut Oil
  • 1 tsp Sea Salt
  • 4 tsp Garlic, minced
  • 1 tbsp Cumin, ground
  • 1 tsp Oregano Leaf, dried
  • 1/2 tsp Black Pepper, ground
  • 4 cups Chicken Broth
  • 6 oz Coconut Milk, full fat
For Garnish:
  • 1 Avocado, cut into pieces
  • 2 tbsp Cilantro, fresh, chopped
  • Red Onion, pickled, chopped optional to taste

Method
 

For the Chili:
  1. Deseed & dice the jalapeno & poblano peppers. Dice the onion. Chop the bell pepper. Shred the chicken.
  2. Heat oil in a large stockpot over medium-high heat. Add the onions, jalapenos, poblanos, bell pepper, and sea salt. Saute until the onions begin to soften and are translucent.
  3. Add the garlic, cumin, oregano, and black pepper. Saute for an additional 1-2 minutes to release the flavor.
  4. Add the chicken broth and shredded chicken. Stir to combine, and allow to simmer for at least 30 minutes on low so the flavors combine.
  5. 15 minutes before serving, stir in the coconut milk and heat thoroughly. Season with additional sea salt and pepper to taste.
For the Garnish:
  1. Chop the cilantro leaves. Peel, pit, slice, and dice the avocado.
  2. Serve the chili topped with avocado, cilantro, and some slices of pickled red onion (optional).

Notes

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