This white chicken chili recipe is going to become a meal you add to your weekly dinner rotation - trust us! This meal is packed with nutrients and amazing flavors. Together, all of the ingredients help boost the immune system and provide a great source of protein. Additionally, you are able to make this in a crock pot, which makes it super convenient and easy to make on those busier days.
By adding collagen to this recipe, you are increasing the protein and also adding vitamins and minerals to the meal. Pairing well with collagen, coconut cream is a great antioxidant that contains magnesium and potassium. It is another great source of protein and is also beneficial for your hair, skin and nails. The chicken and chicken stock add protein and amino acids to the chili. This meal is perfect if you are looking for something delicious on a cold evening that is easily going to satisfy you. It is also gluten- and dairy-free.
If you are looking for a delicious, nutrient-dense, protein-packed meal, then don’t wait any longer to try this recipe!
Ingredients:
- 1 yellow onion
- 2 cloves of minced garlic
- 1 tbsp of olive oil
- 2 cups of chicken broth
- 2 15 oz cans of white cannellini beans (drain and rinse)
- 2 4 oz cans of diced fire roasted green chiles
- ¾ tsp of ground oregano
- 1 tbsp of ground chili powder
- 3 tsp of ground cumin
- 1 tsp of paprika
- 1 scoop Renewed Health’s Collagen
- Salt and pepper to taste
- 1 lb. boneless chicken breasts cut in half
- 2 cups of coconut cream
- Toppings: fresh lime juice, cilantro, avocado, jalapeños, cheese
Instructions:
- Heat a saucepan over medium-high heat and add the olive oil. Let that simmer for a minute and then add the onion to simmer for about 4 minutes. Add the garlic next and let simmer for about one minute longer. Transfer that mixture to a 6 quart crock pot.
- Add the chicken broth, beans, tomatoes, oregano, chili powder, cumin, paprika, salt, pepper and collagen and mix together. Place the chicken breasts in and make sure the liquid is covering them.
- Cover and set the crock pot on low for 4-6 hours or high for 2-3 hours.
- Remove the chicken to shred with two forks. Add coconut cream to the cooked chili and whisk until it is combined. Add the shredded chicken back in and mix together.
- Serve with toppings of your choice and enjoy!