Jalapeño Chicken Chili

A hearty soup that’s ridiculously healthy. Gluten and dairy free.


  • 1 ½ lb. Boneless, skinless chicken thighs (or more)
  • 1 yellow onion, diced
  • 1 bell pepper, any color; diced
  • 2 jalapeños, seeds and membranes removed. 1 chopped, 1 sliced thin for garnish
  • 6 cloves (3 tsp) minced garlic
  • 2 ½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp chili powder
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 cups organic chicken broth
  • 1 14-ounce can coconut milk
  • 2 limes: 1 juiced, 1 sliced for garnish
  • 1/2 cup fresh cilantro, chopped, plus extra for garnish
  • 1 sliced avocado, for garnish


  1. In crock pot, combine chopped onion, bell pepper, jalapeño pepper, garlic, and spices. Stir to distribute spices.
  2. Arrange chicken on top of vegetables in a single layer.
    Add broth and place lid on slow cooker. It’s okay if the broth doesn’t cover the chicken completely.
  3. Cook 4–6 hours on high or until chicken is done and vegetables are tender.
  4. Shred chicken in crock pot with two forks or (clean) scissors.
  5. Add coconut milk, stir and replace lid. Cook 10–15 minutes, on high if needed.
  6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired.
  7. Serve in bowls garnished with chopped cilantro, sliced jalapeño, sliced avocado, and lime wedges.

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