Today's meal prep recipe is going to change the way you feel about chilis and soups. Typically, you serve chilis and soups during the fall and winter months -- and you still can. But our White Chicken Chili meal prep recipe can and should be served all year long! The refreshing and aromatic flavors and colorful presentation are top reasons to give this chili meal prep recipe a whirl.
Have you ever had leftover rotisserie chicken? Usually, all that's left is the white meat/chicken breast. Hopefully, you've been freezing and saving that meat because you'll need that for this recipe. If you haven't been saving leftover white meat, don't fret. You can easily make shredded chicken in a crockpot or on the stovetop. All you need to do is cook chicken breast and shred it. Once you have your shredded chicken ready, dive right on into this quick and easy chili meal prep recipe!
Enjoy all of the rich flavors of white chicken chili in this Whole30-approved version. Coconut milk steps in for dairy milk for creamy texture without the digestive upset.
Your cooked chili meal prep recipe will last up to 4 days in the refrigerator. Cooked White Chicken Chili should not be left out for more than 2 hours. For optimal freshness, store in a glass or plastic airtight container after cooking and cooling.
It sure can! Freezing batches of chili and soup is the smart thing to do to save you time and money. Store White Chicken Chili in airtight containers or heavy-duty freezer bags. The chili will keep its flavor for up to 6 months in the freezer. When you're ready to enjoy your chili meal prep recipe again, thaw it out in the fridge and reheat. White Chicken Chili will last an additional 3 to 4 days in the refrigerator after it's thawed.
White Chicken Chili is quick and easy to make. Start by sautéeing the vegetables for a total time of 9 minutes. Sauté bell pepper, celery, and onion first. Use a 4-quart pot or Dutch oven over medium-high heat with avocado oil. Sauté for 7 minutes, then add garlic, herbs, sea salt, and cayenne pepper. Sauté for an additional 2 minutes.
Once you're done sautéeing and everything smells really good, stir in chicken broth and lime juice. Bring to a boil. Once boiled, reduce the broth and vegetable mixture to medium heat and simmer for 10 minutes. Stir in chicken and coconut milk after simmering. Cook the chili for an additional 5 minutes. After the final leg of cooking, your White Chicken Chili is complete and ready for storage. Wasn't that super easy?
Grab four meal prep containers and divide your chili into each one. Garnish each serving with cilantro, chopped red onion, jalapeños, and pepitas. Store each portion in the refrigerator and look forward to a rich and creamy satisfying meal for the next four days! Perfect for a lunch break during a busy day or easy dinner after doing all of the things.
Who doesn't love a good chili or soup meal prep recipe? If you're looking for more comforting and savory dishes, you've come to the right place!
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For more chicken flavor, you can substitute chicken breast meat for chicken thigh meat. Chicken thighs have more fat, thus more flavor.
Easily shred chicken with a hand mixer or knife and fork.
This chili meal prep recipe is easy for those who want meal prep to be quick. However, if you don't mind a longer cooking time, you can make this meal in a crockpot.
Be sure to use full-fat coconut milk. If you can stand dairy, feel free to use cream or regular milk.
Add Northern beans for an even heartier recipe.
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Can you cook this in an instapot?
Hey Anna - I'm sure you can! I haven't tried that method, but if you give it a try, please let me know what you find. Happy to update the recipe with your feedback