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Keto White Chicken Chili (Paleo, Whole30) Recipe

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4.3 from 66 reviews

This Keto White Chicken Chili is a rich, creamy, and flavorful one-pot meal perfect for weeknight dinners. Made with tender chicken, bold spices, bone broth, and coconut milk, it is Whole30, paleo, and dairy-free, offering a wholesome and satisfying dish. Garnished with avocado, jalapeños, or cilantro, it brings a restaurant-quality experience to your home kitchen.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 tbsp coconut oil or your favorite cooking oil
  • 1 onion, diced
  • 2 celery sticks, chopped
  • 4 garlic cloves, minced
  • 2 jalapeño peppers, seeded and membranes removed, diced

Chicken and Spices

  • 1½ lbs skinless boneless chicken thighs or breasts
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • ⅛ tsp ground black pepper

Liquids and Additions

  • 4 cups bone broth or chicken broth
  • 4 oz can of diced green chili
  • 14 oz can of full fat coconut milk

Optional Garnish

  • Cilantro
  • Avocado slices
  • Additional jalapeño slices

Instructions

  1. Sauté Vegetables: Melt coconut oil in a large pot or Dutch oven over medium heat. Add diced onion, chopped celery, minced garlic, and diced jalapeños. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and fragrant.
  2. Cook Chicken with Spices: Push the sautéed vegetables to the side of the pot. Add the chicken thighs or breasts, then sprinkle with ground cumin, chili powder, coriander, dried oregano, sea salt, and black pepper. Cook the chicken for 5 minutes, turning occasionally, until it’s nicely browned on all sides.
  3. Add Broth and Simmer: Pour in the bone broth and add the can of diced green chili. Bring the mixture to a boil, then reduce the heat to medium-low and allow it to simmer gently for 15 minutes, letting the chicken cook through and flavors meld.
  4. Shred Chicken: Transfer the chicken pieces to a bowl. Using two forks, shred the chicken completely into bite-sized pieces.
  5. Combine and Thicken: Return the shredded chicken back into the pot. Stir in the full fat coconut milk. Increase heat to medium-high and bring the chili back to a boil. Let it boil gently for 10 minutes, allowing the chili to reduce slightly and thicken. Remove from heat when done.
  6. Serve and Garnish: Ladle the chili into bowls and top with optional garnishes such as fresh cilantro, avocado slices, or extra jalapeño slices for added flavor and color.

Notes

  • Use Full-Fat Coconut Milk: Avoid light coconut milk to achieve the creamy consistency needed for this chili.
  • For Thicker Chili: Add a teaspoon of arrowroot powder or xanthan gum during the last cooking stage to thicken the broth further.
  • Adjust Spice Level: Increase heat by adding more jalapeños or a pinch of cayenne pepper to suit your preference.
  • Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken to save preparation time; add it at the simmering stage.
  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave.
  • Freezing: Cool chili completely before transferring to freezer-safe containers; freeze for up to 3 months.
  • Reheating: Thaw overnight in the fridge, then reheat on stovetop, adding a splash of broth if needed to restore consistency.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Keto

Find it online: https://recipesvibe.com/keto-white-chicken-chili-paleo-whole30-recipe/