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–+ servings
Creamy potato leek soup in white bowls with fresh leeks garnish.
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5 from 2 votes

Paleo White Chicken Chili

Creamy, comforting, and full of flavor, Paleo White Chicken Chili is the perfect cozy meal for a chilly day. This one-pot dish is easy to make and packed with nourishing ingredients, making it a great choice for busy weeknights or meal prep.
Prep Time15 minutes
Cook Time1 hour
Course: Dinner
Keyword: chicken pot pie, chili, dinner, paleo
Servings: 4
Calories: 268kcal
Author: Lauren Less

Equipment

  • 1 stock pot
  • 1 cutting board
  • 1 knife

Ingredients

  • 1 clove garlic
  • 1 sweet onion
  • 3 stalks celery
  • 1 jalapeño
  • 1 sweet potato
  • 1 package chicken breasts
  • 2 cartons chicken broth
  • 1 cup green enchilada sauce
  • 1 can coconut milk
  • 1/4 tsp cumin powder
  • 1/4 tsp chili powder
  • 1 tsp salt

Instructions

  • Gather your ingredients.
  • Chop your vegetables and mince your garlic.
  • Add onions to a large pot and sauté for 5 minutes on medium heat. Add in potatoes, garlic, celery, jalapeño (optional), salt and spices and continue to cook. Add in chicken.
  • Add in broth and green enchilada sauce, cover and simmer for 45-60 minutes. Serve and enjoy!

Notes

CROCKPOT INSTRUCTIONS:
In a large skillet, heat oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the veggies and cook for 2 minutes more.
Stir in spices and salt. Cook for 1 minute more.
Transfer the mixture to a slow cooker. Add the chicken, green enchilada sauce and chicken broth. Cover and cook on low for 6-8 hours, or until the chili is heated through. Add the coconut milk right before serving.
INSTANT POT INSTRUCTIONS:
Set the Instant Pot to sauté mode. Heat the olive oil in the pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the veggies and cook for 2 minutes more.
Stir in the spices and salt. Cook for 1 minute more.
Add the chicken, chicken broth and green enchilada sauce. Close the lid and set the valve to "sealing." Cook on manual high pressure for 10 minutes.
Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
Add the coconut milk, serve and enjoy!

Nutrition

Calories: 268kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 1236mg | Potassium: 495mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8653IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 4mg