Take Away That Chill with Paleo White Chicken Chili!

Here in Alabama it is finally starting to get a slight nip in the air. Notice I said slight. It does not really get cool here until the November. I remember being a teacher and the students wearing shorts pretty much up until Thanksgiving. I am always up for soup, however. Something about a creamy chowder, spicy chili, or yummy veggie/veggie beef makes me want to snuggle under a blanket and read a book. It is a comfort food for me. I had never had the wonders of white chicken chili until last year at a friend’s house while watching an Auburn football game. I was a little concerned about the white beans that were in the soup and the flavor combinations as a whole. Have I mentioned how picky I am yet? Imagine my surprise when I find out how much I loved it, and the shock when I realized what I had been missing all these years. It was like a light bulb went off. I want to give a little shout out to my friend Linda for introducing me to this amazing soup and call her out for her wonderful cooking skills! You gave me inspiration to find a Paleo version that was going to be a Must Have for this winter! So for that, I thank you! As usual, I turned to my go-to, Pinterest. I looked through lots of different versions before I found The One. But let me explain how I got to this point.

This weekend I made my Chicken Pot Pie that you saw on my earlier blog post. At least, I hope you saw it. I like to think that maybe, just maybe someone out there is reading this. I did not use all the chicken I had cooked for the pot pie and still had two skinless, boneless chicken breasts that I had poached left over. I wanted to use them and not let them go to waste, so I searched for recipes that could use the items I had on hand. After much searching, I came across a white chicken chili recipe. I am going to post a link to the original recipe, but I am also going to post mine because, I made modifications due to various reasons that I will explain as I go along. I hope you enjoy this recipe as much as I did making it and eating! It tasted just a yummy as it looks and sounds! Do not worry about not having the beans, I never even missed them.

White Chicken ChiliThis was the finished result last night once everything was cooked and finished. The recipe makes four servings, so if you want to make a larger pot of soup, or want to serve more people, you will have to adjust accordingly.

The recipe came from Health Starts in the Kitchen. This is where I found the basic outline of the recipe, but I adapted it for my own use, and I will give that version for you here my blog. If you are interested in the original recipe you will find it here. This is my version, however:

White Chicken Chili

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4 cups chicken broth

1/2 large onion, chopped

4 ribs (I did one bunch) of celery, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped (I did one whole red pepper because I was out of green peppers)

1 tsp. chili powder

2 tsp. cumin

1 pinch crushed red pepper

1 1/2 tsp. sea salt

1/2 tsp. white pepper

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. potato starch

1 cup coconut milk (more to taste)

avocado (optional)

Since I had already poached the chicken, I did not have to take that step in the recipe where I cooked it along with all the spices. It also called for filtered water, but I used chicken broth. I took the broth, added it to a pot with the onion, peppers, celery, spices, and the chicken which I shredded.

It then called for you to simmer these ingredients for 1 hour. After 1 hour you add the potato starch with 1/4 cup of the soup mixture and then add the mixture back into the soup to combine. Let thicken for several minutes. Once you remove the soup from the heat, add in the coconut milk and serve. You may add avocado to the top if you wish.

** Note ~ When I made this soup, I am afraid I made several errors, but it turned out yummy in the end. First, I added the coconut milk to the soup before it was time. Second, I guess I simmered it a little too high because when I checked on it after 30 minutes almost all the liquid was cooked out. I added more coconut milk to the soup, that is why I said to taste… just in case you ran into the same issue. Overall, I probably put in about 3 cups of coconut milk.

I hope you enjoy this quick and easy white chicken chili recipe as much as I did. Not only did I have it for supper last night, but I brought it for lunch today as well. I can hardly wait to eat it!