Coconut Chicken White Bean Chili

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I love a good grocery find, especially when it helps my meals become more nutrient dense. I will put flax seed in our pancakes, fish oil in smoothies, and collagen in coffee. Lately, I have been trying to use bone broth in my soups. In Whole Foods I came across the Freak Flag Organics brand. They have some great flavors, and I fell in love with the Coconut Chicken broth. It has a slight kick to it and tons of flavor, I even warm it up in a mug, and simply sip!

Bone broth is brewed by simmering the bones and connective tissue of animals. It is rich in minerals, amino acids, collagen, and essential fatty acids. The gelatin helps the digestive system, and the amino acids aid in fighting inflammation.

Of course, all bone broths on the market are not created equal, you have to do your research. They are generally more expensive because of the more in-depth process. This recipe can be set up in your slow cooker and be ready to devour at dinner time. If you have leftovers they are great next day served over rice with a lime wedge!

ingredients

• 1 tbsp olive oil

• 3 tbsp garlic, chopped

• 1 yellow onion, chopped

• 1.5lbs boneless, skinless, chicken breast

• 1/2 tsp chipotle chili powder (regular chili powder is fine too)

• 1 /2 tsp oregano

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt

• 16 oz Freak Organic Coconut Chicken Bone Broth

• 4 oz can of green chilis

• 1 can of chickpeas, drained and rinsed (can also use white beans)

• 1 cup of corn (from the can make sure the are drained, you could use frozen as well)

• 1/2 cup coconut milk

• 1/4 cup sour cream

• lime

instructions

1. Heat the olive oil in medium size saute pan over medium/high heat. Once the pan is warm add the garlic and onions, cook for about 4-5 minutes. Until the onions and garlic turn a golden color. Remove from heat and set aside.

2. Add the chicken to a slow cooker. Season with chili powder, onion powder, garlic powder, oregano, cumin, and kosher salt.

3. Pour the garlic and onion mixture over top. Along with the green chilies, beans, and corn.

4. Add the chicken stock to the slow cooker. Give it a gentle stir. Cover and cook on high for 4 hours.

5. After 4 hours, remove the chicken to a large mixing bowl and shred with two forks. Then add the chicken back into the slow cooker along with the coconut milk.

6. Allow the chili to cook for 15 minutes more until it begins to thicken. Melt in the sour cream before serving as well as squeezing in some lime juice to taste.

7. Serve with various toppings: shredded cheese, chopped avocado, jalapeno, tortilla chips if desired.

RECIPE NOTES:

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