White Chicken Chile

As you have learned from previous posts is that I am now eating the high healthy fat, low carb way kind of like the ketogenic diet.

All of my recipes will now contain organic, grass fed proteins….for the purpose of this recipe it is organic chicken breast.

This version of Chile is a great comfort food for those cold winter nights.


2 pounds of boneless skinless organic chicken breast or thighs cut into one inch cubes

2 tbsp extra virgin olive oil or avocado oil

1 large red onion, peeled and diced

1 large red bell pepper, seeded and chopped

2 jalapeños, seeded and diced fine

4 cloves of garlic, minced

2 tsp Himalayan salt or to taste

1 tbsp ground cumin

1 tsp ground coriander

4 cups chicken stock or veggie stock

2 – 7 oz. cans green chiles, drained

3 tbsp. Unsweetened canned coconut milk, thickest cream on top

3 tbsp.  Arrowroot powder for thickening

3 chopped green onion and fresh Cilantro diced to be used as a garnish

Add the oil to a large pot and  sauté onions, peppers, jalapeño and garlic until softened approximately 5 minutes.

Then add the chicken, salt and spices and  sauté for another 8 to 10 minutes until the chicken is cooked through.  Add the broth, green chiles and coconut milk.  Whisk in the arrowroot powder and bring to a boil.

Lower the heat and simmer for 30 minutes.  Then take two forks and shred the chicken in the pot until it is completely shredded.

Serve garnished with chopped onion and cilantro.

If you are not on a paleo, keto or low carb diet then you can drain two cans of white beans and add them to the Chile to up the protein and fiber.

Serve with healthy bread and a nice green salad and you have a nutritious and comforting dinner for a cold winter night.



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