white chicken chili (aip, paleo, whole30)

 This deliciously creamy White Chicken Chili (AIP, Paleo) comes together quickly on the stovetop. It’s rich, satiating, dairy free, Whole30 compliant and sure to be a favorite

INGREDIENTS:

• 2 TBSP olive oil
• 1 large yellow onion, diced
• 2 cups celery, diced
• 3 large cloves garlic, sliced
• 6 skinless chicken thighs
• 2.5 tsp sea salt 
• 1 tsp dried oregano 
• 1 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp ground ginger 
• zest of one lime 
• juice of one lime 
• 3 cups sodium free chicken or beef bone broth (ensure ingredients are AIP compliant) 
• 1/2 cup cilantro, roughly chopped (plus more for garnish)
• 2 cups full fat, additive free coconut cream 
• avocado (for garnish)
• green or red onions (for garnish)

INSTRUCTIONS:

1. To a large stockpot add olive oil and heat on medium heat.
2. Add onion, celery and garlic and cook until onions turn translucent.
3. Add chicken thighs, sea salt, dried oregano, onion powder, garlic powder, ground ginger, and lime zest.  Stir the pot occasionally so that the chicken browns on all sides (approximately 5 minutes).
4. Reduce heat slightly and add lime juice, chicken broth and cilantro. Allow to simmer 20 – 25 minutes.
5. Transfer the chicken to a bowl and use two forks to shred it completely before adding back to soup.
6. Return to medium heat, add coconut cream and allow to come to a boil.
7. Taste and adjust salt as necessary.
8. Remove from heat and garnish individual portions with sliced avocado, cilantro, green or red onions, as desired.