Hello fellow foodies,
As I mentioned last week we are trying out a handful of whole30 recipes to find our favorites. This chili was one of them!
I found a few sites with recipes and tweaked the recipe to fit our taste.
- 1.5 lbs chicken breast
- 1 medium onion
- 1 red bell pepper (or any color)
- 1 jalapeño (seeds removed)
- 1.5 Tbs minced garlic (6 cloves)
- 3 tsp cumin
- 1tsp died oregano
- 1.5 tsp chili powdered
- 2-3tbs minced cilantro
- 1 Tbs lime juice
- 4 cups organic chicken broth
- 1 13.5 oz can cocunut milk (asian grocery isle)**
Salt and pepper to taste
First start off by dicing all the veggies and combining in a bowl with spices and lime juice.
Note: I have a hard time keeping cilantro fresh so I have this tube as backup.
Once they are all mixed together spray your crockpot and layer them on the bottom.
Add the chicken next, on top, and finally the broth.
Cook on low for 6-8hrs. You can also cook on high for 3-4hrs but it’s much more flavorful on low.
20 min before serving remove the chicken and shred, I use a handmixer. Stir back in chicken and add cocunut milk. Cook for an additional 15-30min on low.
That’s it! If you’re on a whole30 diet garnish with cilantro and lime wedges. Otherwise enjoy the soup with rolls or crackers 🙂