Chicken Potato Chili

September 30, 2019

CHICKEN POTATO CHILI - INGREDIENTS1.5 pounds organic free range chicken thighs (or breasts)1 large onion, roughly diced3 cloves garlic, mashed2 medium yukon gold potatoes, diced into cubes1/2 cup quinoa (omit if paleo, whole30)3 1/2 cups chicken broth ( used Bonafide Provisions Chicken Bone Broth)1 tb cumin1 tsp chili powder1 tsp Italian seasoning1 tsp sea salt1/2 tsp black pepper3 tb avocado oil1/4 cup chopped chives

CHICKEN POTATO CHILI

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1.5 lbs organic free range chicken thighs (or breasts)
  • 1 large onion, roughly diced
  • 3 cloves garlic, mashed
  • 2 medium yukon gold potatoes, diced into cubes
  • 1/2 cup  quinoa (omit if paleo, whole30)
  • 3 1/2 cups chicken broth (I used Bonafide Provisions Chicken Bone Broth)
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp avocado oil
  • 1/4 cup chopped chives

Instructions

IF USING INSTANT POT:

  • Turn instant pot to sauté function.
  • Add oil and once hot, add onions and stir for 4-5 min.
  • Next add chicken, diced potatoes, quinoa, broth, seasonings, and chives.
  • Turn instant pot off and change settings to 'pressure cook' and set for 13 minutes.
  • Once done, quick release the pressure valve and open cover.
  • Transfer 3/4 of the soup to a high speed blender and blend for 30 seconds.
  • Transfer back to the instant pot.
  • Season to taste and serve!

IF NOT USING THE INSTANT POT:

  • Use a large pot on the stove and follow above instructions (sauté onions, then add remaining ingredients).
  • Bring to a gentle boil, then reduce heat to low, cover and simmer for 30-35 minutes.
  • Remove from heat and grandad 3/4 of the to a high speed blender and blend for 30 seconds.
  • Transfer back to the pot.
  • Season to taste and serve!

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