White Chicken Chili (AIP, Paleo, Whole30)
This white chicken chili is a veggie-dense version of this comforting classic! This non-traditional version is nightshade-free and easy to make AIP-friendly.
Ingredients
- 2 tbsp avocado oil
- ½ onion diced
- 4 cloves garlic minced
- 2 stalks celery chopped
- 1 cup zucchini chopped
- 1 ½ cup cauliflower rice
- 3 cups chicken broth
- 1 cup coconut milk
- Juice of 1 lime
- 1 lb shredded chicken
- ¾ tsp salt
- ¼ tsp black pepper omit for AIP
- 1 tsp cumin omit for AIP
- 2 tsp dried cilantro
For topping
- 2 tbsp cilantro chopped
- 2 tbsp green onion chopped
- Diced avocado
- Diced red onion
Instructions
- Using a large stockpot, heat the oil over medium heat.
- Add the onion and garlic and saute for 4-5 minutes or until lightly translucent. Add the celery, zucchini, and cauliflower and saute for another 5 minutes until softened.
- Add the broth, coconut milk, and seasonings and stir to combine. Bring to a boil and reduce to a medium simmer for 25-30 minutes or until the chili is reduced and flavorful.
- Add the cooked shredded chicken and stir to combine until warm.
- Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.
Notes
To freeze leave the toppings off, freeze flat, defrost in the fridge and reheat in a pot.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 8.6g | Protein: 29.3g | Fat: 22.6g | Fiber: 1.7g