Heather Berryhill has a recipe for white chicken chili.
1 tbsp olive oil or avocado oil
1 cup yellow onion, small diced (about 1 small onion)
1 cup bell pepper, small diced (any bell pepper color works great!)
2 cloves of garlic, minced (about 1 tbsp)
1, 14 oz. can fire roasted tomatoes
2, 4 oz. cans green chiles
4 cups chicken broth or stock
5 cups shredded chicken (About 2 lbs. Chicken Breasts or Chicken Thighs can be used.)
1 tsp garlic powder
1 cup lite coconut milk
1 tbsp ground cumin
2 tsp chili powder
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
· Green onions
· Tortilla strips for garnish
· Squirt of lime
Salt, pepper and sprinkle chicken breasts/thighs with garlic. Add olive oil to a large dutch oven. Heat until it shimmers. Add chicken breast or chicken thighs to pan. Brown on each side, but do not cook all the way through. Remove from pan and set aside. After cooking, shred or chop chicken into bite sized pieces.
Add additional oil if needed to pan. Do not drain fat from seared chicken. Add yellow onion, bell pepper and garlic to the pot and sauté until soft, about 5 minutes. Add the remaining ingredients. This includes the fire roasted tomatoes, green chiles, chicken broth or stock, shredded/chopped chicken, the lite coconut milk, ground cumin, chili powder, dried oregano, salt, and black pepper. Bring to a boil and then simmer for 30 minutes. Toss in some chopped green onions, if desired.
This recipe can be made in the crockpot. Simply add the raw, uncooked chicken breasts to the crockpot along with all the ingredients. Allow to cook on low for about 4 hours or until the chicken is easily shredded with two forks. When the chicken is ready, remove from the crockpot, shred and then return to the Crockpot. Allow to simmer for a few more minutes to allow the chicken to soak up all the flavors.
Serve with cilantro, avocado, and tortilla strips as garnish. And a squirt of lime. Enjoy!
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour