White Chicken Chili

This anti-inflammatory white chicken chili is cozy, nourishing, and incredibly satisfying—without feeling heavy. It’s made with simple, whole-food ingredients that support balanced blood sugar, reduce inflammation, and keep you full for hours. The creamy texture comes from goat cheese (not cream), making it easier to digest while still delivering that rich, comforting chili vibe.

Perfect for busy weeknights, meal prep, or whenever you want a warming, hormone-friendly meal that actually tastes indulgent.

Ingredients

• 1 tsp olive oil

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 lb ground chicken

• 4 cups bone broth

• 1 (4-oz) can green chiles, diced & drained

• 1 tsp cumin

• 1 tsp dried oregano

• ½ tsp sea salt (or to taste)

• ½ tsp black pepper

How I make it creamy + cheesy

• 4 oz soft goat cheese

• ½ cup shredded goat cheddar

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and cook for 3–4 minutes, until soft and translucent.

3. Add garlic and cook for 30 seconds, until fragrant.

4. Stir in ground chicken and cook, breaking it up, until fully browned (about 8–10 minutes).

5. Add green chiles, cumin, oregano, salt, and pepper. Stir to combine.

6. Pour in bone broth and bring to a gentle simmer.

7. Reduce heat to LOW.

8. Slowly stir in soft goat cheese until fully melted and creamy.

9. Add shredded goat cheddar, stirring gently until just melted.

10. Taste and adjust salt and pepper as needed.