White Chicken Chili

 


Servings: 3

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

  • 2 tsp. ground cumin
  • ½ Tbsp. coriander
  • 1/2 Tbsp. dried oregano
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 lb. boneless chicken thighs
  • 2 Tbsp. Primal Kitchen® Avocado Oil
  • 1 poblano pepper, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 4 cups water
  • 1 cup diced white sweet potato (see Recipe Notes)
  • 2 cups riced cauliflower (see Recipe Notes)
  • 1/4 cup chopped fresh cilantro

Optional toppings:

  • Sliced avocado
  • More fresh cilantro
  • Thinly sliced green onion
  • Sour cream
  • Shredded cheese
  • Lime wedges

Instructions:

In a small bowl, combine the cumin, coriander, oregano, paprika, and salt together. Sprinkle half of the mixture all over the chicken thighs.

Heat 1 tablespoon of avocado oil in a large pot over medium heat. Once hot, add the chopped red onion and both peppers. Sauté for about 3 minutes until the vegetables have softened. Add the garlic and sauté until fragrant, about 30 seconds. Remove the vegetables from the pot and set aside.

Add the remaining avocado oil to the same pot. Once hot, add the chicken thighs. Cook them for 2 minutes on each side. Pour the water into the pot. Once the water begins to bubble, bring the water to a simmer and cover the pot. Cook the chicken for about 10 to 15 minutes or until it reaches an internal temperature of at least 165 degrees Fahrenheit. Remove the chicken from the pot and set it aside.

Add the diced sweet potato, half of the cauliflower rice, and the remaining spice blend to the pot. Cover the pot again and cook until the sweet potatoes are soft. Use an immersion blender to blend the potatoes and cauliflower in with the broth.

Shred the chicken or chop it into small pieces.

Bring the pot to a simmer again and add in the remaining cauliflower rice, shredded chicken, and onion/pepper mixture. Continue to gently heat for about 5 minutes, or until the cauliflower rice has softened. Add in the chopped cilantro. Taste and adjust seasoning as necessary.

Serve with optional toppings. Enjoy!

Recipe Notes:

  • For a lower-carb dish, substitute celery root, rutabaga, or turnip for the white sweet potato.
  • For a hotter chili, use more poblano peppers or add in diced jalapenos.
  • Save cooking and prep time by using frozen riced cauliflower.






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