Winter’s hitting hard. Warm up with a hearty, nutritious chili from Bark Porch Paleo that won’t wreck your healthy-eating resolutions. After you devour this, head over to their site to find a wealth of recipes to support your health goals.

White Chili

Course Main Course
Total Time 45 minutes
Servings 6
Author Back Porch Paleo


  • 2 tbsp avocado oil
  • 1 medium onion, diced
  • 3 cups raw potato, peeled and diced
  • 2 cloves garlic, finely chopped
  • 8 oz organic diced green chiles
  • 2 tsp Redmond Real Salt
  • 2 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/4 tsp ground chipotle (optional)
  • 8 cups chicken bone broth
  • 4 cups baked & diced chicken breast
  • 2 tbsp Otto's cassava flour
  • 1/4 cup coconut cream
  • 1 handful cilantro, finely chopped
  • garnish items: additional chopped cilantro, sliced green onions, avocado slices, organic corn chips, drizzle of coconut cream


  1. In a 6-8qt stock pot, add avocado oil and onion. Sautée over medium heat until onions are soft and have a little bit of color to them

  2. To that, add potatoes, garlic, green chilies, salt, cumin, cloves and chipotle (if using). Reduce heat a bit and stir with a wooden spoon to combine. Stir occasionally until potatoes start to become soft.

  3. Pour in 7 cups of the broth and toss in the diced chicken. Stir to combine and simmer for 15-20 minutes so that flavors can get very acquainted.

  4. In a small bowl, add cassava flour and 1 cup of broth, whisk with a fork until well combined and you have a nice slurry.

  5. Bring soup to a slow boil, while stirring, pour in cassava flour slurry and stir to combine. Reduce heat and cook an additional 5 minutes. Broth will thicken slightly.

  6. Stir in chopped cilantro and stir. All ready to serve! Add garnish if using. Store any leftovers in the fridge for a week.

Photo courtesy of Back Porch Paleo. 

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