White Chicken Chilli

White Chicken Chilli

Written by: Hunter Gather

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Published on

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Time to read 2 min

A creamy, dreamy chilli that loves you back.

You know that moment when you take your first spoonful of something warm and creamy, and your whole body just... relaxes? That's what we're talking about here.

We've created this white chicken chilli for those days when you need proper comfort food - the kind that hugs you from the inside. Tender chicken thighs, fresh courgette and jalapeños swim in a rich, cream-based sauce that's surprisingly light. We've ditched the beans and created something just as satisfying, using our Classic Beef Bone Broth to build serious depth of flavour.

The whole thing comes together in about 30 minutes; it's the kind of recipe that makes healthy eating feel effortless.

Featuring: Hunter & Gather Avocado Oil & Classic Beef Bone Broth
Our cold-pressed Avocado Oil handles high-heat searing beautifully, while our Classic Beef Bone Broth creates that rich, restaurant-quality depth you're after. Sourced from grass-fed cattle, our Bone Broth adds a boost of collagen and nutrition to every bite.

Time to dig in.

Bone Broth with Chicken Chilli Ingredients

White Chicken Chilli

Prep time

10 minutes

Cook Time

10 minutes

Servings

4 people

Diet

Paleo and Keto

Cuisine

American

Nutritional info (per serve*):

Calories: 422
Fat: 29.3g
Of which saturates: 11.6g
Carbohydrates: 5.5g
Of which sugar: 0.5g
Protein: 33.7g

*Based on 1 of 4 servings without toppings.

What you need (Ingredients):

    • 2 tbsp Hunter & Gather Avocado Oil
    • 500 grams chicken thighs
    • 1 white onion, diced
    • 2 cloves of garlic, minced
    • 1 small jar of jalapeños, drained and chopped
    • 1 large courgette, diced
    • 1 tsp cumin
    • 1 tsp salt
    • 1 tsp oregano
    • 6 tbsp Hunter and Gather Classic Beef Bone Broth
    • 600 mls of water
    • 100 mls double cream
    • 4 tbsp cream cheese
    • Optional toppings: avocado, coriander, lime, sour cream

What you do (method):

  1. Preheat a large soup pan or dutch oven to medium high heat.
  2. Add the avocado oil to the pan before adding in each chicken thigh. Sear on each side until golden brown, roughly 2-3 minutes. The chicken will not be cooked through, but remove from the pan and set aside.
  3. To the remaining oil, add the diced onion and minced garlic. Sauté for 3 minutes before adding the salt, cumin and oregano. Stir for 1 minute and add the jalapeños and courgette.
  4. While the vegetables cook, add the Hunter & Gather Bone Broth to a large measuring jug along with 600 mls of water and whisk until combined.
  5. Pour the broth into the pan and allow to come to a boil. Reduce to a simmer and add back in the chicken thighs. Cook for 5-7 minutes or until the chicken is finished.
  6. Remove the cooked chicken from the pan and finely chop before adding back in.
  7. The final steps are to stir in the cream and cream cheese until dissolved. Taste for seasoning and adjust as desired.
  8. Divide into bowls and top with chosen toppings. Enjoy!

Sriracha hot chicken legs and sweet potato tallow fries final dish

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