Paleo White Chicken Chili

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breast, boneless skinless

• Produce

  • 1 Bell pepper
  • 1 tsp Coriander
  • 4 cloves Garlic
  • 2 7 ounce cans Green chiles
  • 1 Green onions and cilantro
  • 1 Jalapenos
  • 1 Onion, large

• Canned Goods

  • 4 cups Chicken broth
  • 3 tbsp Coconut milk, thick canned unsweetened

• Baking & Spices

  • 3 tbsp Arrowroot powder
  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on aspicyperspective.com

Ingredients

• 1.5 - 2 pounds boneless skinless chicken breast, cut into bite size pieces
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 bell pepper, any color, seeded and chopped
• 1 -2 jalapeños, seeded and diced
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 tablespoon ground cumin
• 1 teaspoon coriander
• 4 cups chicken broth
• 2 - 7 ounce cans green chiles
• 3 tablespoons thick canned coconut milk (unsweetened)
• 3 tablespoons arrowroot powder
• Chopped green onions and cilantro for garnish

Directions

• Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeño, and garlic. Saute for 5 minutes, then add the chicken, salt and spices. Saute another 5-8 minutes, until the chicken is nearly 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 20 minutes. Then take a potato masher (or ladle) and smash the chicken pieces to shreds. Serve topped with green onions and cilantro.