Butter Addict Gone Paleo!

Green Enchilada Chicken Chili {Paleo, Whole30, & Keto options}

Servings	Prep Time
4	5minutes

Cook Time

45minutes

Servings	Prep Time
4	5minutes

Cook Time

45minutes

Ingredients

2tbsp Avocado or coconut oil
1lb Boneless, skinless chickenthighs or breasts will work, cut into large bite-sized pieces
1 Large oniondiced
4cups Diced potatoesabout 2 large russet or 4 medium red
2-3stalks Celerydiced
15oz Corn
20oz Green enchilada sauce
1cup Half & halfsub unsweetened coconut cream
1tsp Garlic powder
1tsp Onion powder
1tsp Cumin
1tsp Oregano
1tsp Pink salt
1/2tsp Black pepper

Instructions

In a large skillet or soup pot over medium heat, saute the diced onions, celery, and potatoes for 5-6 minutes until the onions and celery have started to soften.
Add the chicken pieces and saute for 3-4 minutes until they’ve just started to cook on the outside.
To the pot, add the remaining ingredients and seasonings.
Bring the pot to a simmer then cover and reduce the heat to medium low.
Cook for 25-35 minutes, stirring halfway through, until the chicken and potatoes (or whatever veggies you are using) are cooked through. As it cooks, it will thicken and if you are using potatoes, those may thicken the chili even more as you cook it. Feel free to add a little broth, water, or more milk.
Top with desired toppings such as shredded cheese, sour cream, avocado, crushed chips, scallions, or some crushed red pepper or diced jalapenos for some heat!