Cheddar Jalapeno White Chicken Chili

I wasn’t quite sure about this one before I began making it – but I am so happy I tried it!  The original recipe was from The Real Food Dietitians.  I made several changes to fit my family’s likes and this is the end result.  When we hear the word chili we often think of beans and ground meat.  This recipe calls for neither, although I am going to add in some white beans next time to thicken it up a bit.  For dairy-free option simply eliminate the cheese.   This is a great option for a warm winter soup – spice things up a bit and enjoy!

Cheddar Jalapeno White Chicken Chili – Comeback Fitness

Recipe Type: Dinner – Crockpot
Author: Laura Readel
Prep time:
Cook time:
Total time:
This white chicken chili is the perfect blend of spices – delicious and filling, perfect for a game day meal or warm winter dinner!
Ingredients

    • 1 1/2 lbs. Boneless, skinless chicken breasts

    • 1 tbsp. coconut oil

    • 1 medium yellow onion diced

    • 2 medium red bell peppers diced

    • 2 small jalapenos, seeds and membranes removed and finely diced

    • 2 cups finely chopped cauliflower

    • 1 tsp. dried oregano

    • 2 1/2 tsp ground cumin

    • 2 tsp. chili powder – add more to taste

    • 1 tbsp. garlic powder

    • 1 tsp. sea salt or Himalayan salt

    • 1/2 tsp. black pepper

    • 4 cups organic chicken broth – for thicker chili reduce to only 2-3 cups

    • 1 14-ounce can full-fat coconut milk

    • juice of 1/2 lime

    • 1/2 cup fresh cilantro finely chopped

  • 1/4- 1/2 cup shredded low-fat sharp cheddar cheese PER BOWL of soup – hold until serving

Instructions

In crockpot:

  1. add onion, peppers, cauliflower, spices and coconut oil to bottom of slow cooker
  2. Lay chicken on top of vegetables in a single layer
  3. Add broth and cover
  4. Cook 7-8 hours on low heat – check to make sure chicken is done and vegetables are tender
  5. Remove chicken and shred with two forks – return to slow cooker and mix into vegetables/spices
  6. Add coconut milk and turn heat to high
  7. Cook for additional 10-15 minutes until soup is heated through
  8. Stir in lime juice
  9. Spoon into bowl and add cheddar cheese – mix through so cheese melts. Add as much/little cheese as you’d like.
  10. Serve hot

3.5.3228

 

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