NOTE: this recipe includes beans, which are not part of the paleo diet. I include this recipe among my paleo collection because it is so good and we occasionally eat beans. You can enjoy this recipe without beans by increasing the chicken content.
I love fall because it suddenly becomes soup season! We eat a lot of soups, chilis and stews in the colder months and this one is a favorite both with my family and with friends. Whenever I serve it for company (like at our pumpkin carving party) folks request it, so now I share it with you.
Originally, I got this from a call in my Sunday School class years ago. I have made a few adjustments.
White Bean Chicken Chili
- 4-6 chicken breasts or 1 whole chicken (3-4lbs)
- 1/2 a medium onion, chopped (~1 cup)
- 2 garlic cloves, minced
- 1 can (14.5oz) chili-ready tomatoes (aka stewed)
- 1 can Rotel tomatoes (use mild if you’re worried about heat)
- 1 can great northern beans, drained & rinsed
- 1 can chicken broth
- 1 Tbsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp pepper
- 3 Tbsp. cilantro, chopped or 1 Tbsp. cilantro flakes
Cook the chicken — here’s 3 options:
#1 If you are in a hurry, simply boil the chicken breasts in water until cooked through (maybe 10 minutes? I forget how long). After cooked, cut into 1″ cubes.
#2 If you have time to plan ahead, I highly recommend using a slow cooker to cook the breasts or whole chicken slowly. Just throw them in and turn it on low – add seasonings if you like, but not necessary. Then shred the chicken with forks. A whole chicken may yield more meat than you need, just bag up the extra and throw it in the freezer for next time.
#3 Cheat — buy a rotisserie chicken, or use chicken leftovers from a previous meal.
Next, saute onions and garlic in a little butter. Add chicken and stir. Mix rest of ingredients*. Simmer covered 15 -20 minutes, or throw in the crock pot and cook on low 4-6 hours, or 2-3 hours on high.
*If using fresh cilantro, save it for the end because it gets all wilted. Or just leave it out and offer it as a topping. I’ve started using dried cilantro flakes for cooking and then putting out fresh chopped cilantro when serving.
Serve w/cheddar, chopped green onions, etc.
This post is linked up with some or all of the following blog carnivals:
- Mingle Monday at Add A Pinch
- Mouthwatering Monday at A Southern Fairy Tale
- Tasty Tuesday at Naptime Creations
- Fat Tuesday at Real Food Forager
- Tempt My Tummy Tuesday At The Well
- Made from Scratch Tuesday at From Mess Hall to Bistro
- Hearth & Soul Hop (Tuesdays) at Premeditated Leftovers or 21st Century Housewife
- Tuesday Confessional at Crafty Confessions
- Real Food Wednesday at Kelly the Kitchen Kop
- Works for Me Wednesday at We Are That Family
- Friday Food at MomTrends
- Food Trip Friday
- Friday Favorites at Simply Sweet Home
- Recipe Swap (Fridays) at Grocery Cart Challenge
- Your Recipe, My Kitchen (Sundays) at Frugal Antics of a Harried Homemaker