AIP White Chicken Chili
This white chicken chili is a veggie-dense version of this comforting classic! This non-traditional version is nightshade-free and easy to make AIP-friendly.
Quick Overview
- Total time: 40 min
- Servings: 4
- Calories: 349 cal
- Protein per serving: 29g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, soy-free, anti-inflammatory
- Flavor notes: Fresh and comforting
Table of contents
We all know and love traditional beef & tomato-based chili, like my bacon & beef chili, but have you ever had white chicken chili before? When I was first introduced to it, it was described to me as the hearty and delicious cousin to traditional chili, and I can definitely say that I agree. White chicken chili is traditionally made with chicken, white beans, milder green chiles, cheese, corn, and toppings. While that version is delicious, it packs in things like legumes, nightshades, dairy and corn, which just doesn’t work for some of us.
Why You’ll Love This White Chicken Chili
- Nourishing and healthy! This white chicken chili is made to be equally delicious, hearty and creamy as the traditional one, all while being nourishing and healthy!
- Allergen friendly! It is made free of gluten, dairy, legumes and corn, and can be easily made nightshade free as well. It is paleo, whole30, and easily adaptable to AIP, and so flavorful and delicious!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Shredded Chicken: You can use either breast, thigh, or both.
- Avocado Oil: You can also sub other oils like olive or coconut, if preferred.
- Onion & Garlic
- Celery & Zucchini
- Cauliflower Rice: You can buy it pre-riced, or rice it easily in a food processor.
- Chicken Broth
- Coconut Milk: You can sub other dairy-free milks if you prefer, though it will not be as creamy.
- Lime: You can sub lime juice if needed.
- Salt & Black Pepper: Omit pepper for AIP.
- Dried Cilantro & Cumin: Omit cumin for AIP.
- Green Onion, Avocado, Red Onion & Cilantro: To garnish & top it all off!
How to Make AIP White Chicken Chili
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Saute the vegetables.
Step two. Add the broth, coconut milk, and seasonings and stir to combine. Then bring to a boil and allow to simmer. Add the shredded chicken.
Step three. Garnish & Serve
Recipe FAQs
Yes! I would simply leave the toppings off, freeze flat, defrost in the fridge and reheat in a pot.
The coconut adds a creaminess to the chili, but you can also use other dairy-free milk alternatives.
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If you tried this White Chicken Chili or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
White Chicken Chili (AIP, Paleo, Whole30)
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Ingredients
- 2 tbsp avocado oil
- ½ onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 cup zucchini, chopped
- 1 ½ cup cauliflower rice
- 3 cups chicken broth
- 1 cup coconut milk
- Juice of 1 lime
- 1 lb shredded chicken
- ¾ tsp salt
- ¼ tsp black pepper, omit for AIP
- 1 tsp cumin, omit for AIP
- 2 tsp dried cilantro
For topping
- 2 tbsp cilantro, chopped
- 2 tbsp green onion, chopped
- Diced avocado
- Diced red onion
Instructions
- Using a large stockpot, heat the oil over medium heat.
- Add the onion and garlic and saute for 4-5 minutes or until lightly translucent. Add the celery, zucchini, and cauliflower and saute for another 5 minutes until softened.
- Add the broth, coconut milk, and seasonings and stir to combine. Bring to a boil and reduce to a medium simmer for 25-30 minutes or until the chili is reduced and flavorful.
- Add the cooked shredded chicken and stir to combine until warm.
- Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.
Delicious! I doubled the recipe, omitted the cumin and pepper (don’t like the taste), and replaced the cauliflower rice with 2 cans of cannellini beans to make it a more traditional chili and it was a hit with the whole family. Added to the monthly dinner rotation!
Can I swap white rice since I don’t tolerate cauliflower?
This white chicken chili was so good! I have many, many food intolerances. It was really nice to eat something that tasted so good and didn’t give me a stomachache. I will definitely be trying your other recipes. Thank you so much!
Thank you so much! Hope you find many recipes to love on Unbound Wellness!
Delicious! I actually like that it is NOT the usual cheesy version of this chili; it seems fresher made this way.
Thank you!!
Looks delicious! I make one similar, but instead of zucchini I use a bag of frozen okra. Helps thicken it up a little too. I’ll have to try this version too!!
Wait, that’s genius!! I will totally have to try that in a soup! Thank you!
As always, another delicious recipe! Thank you so much for making it easy to stay AIP and still enjoy the foods I love. You are amazing!
Can this be made slow cooker friendly? Would the zucchini and cauliflower rice get overdone?
I haven’t tried, but I would experiment with around 6 hours on low.
Just the right amount of (mild) spice – a delicious, comforting, filling meal. I wasn’t sure how zucchini and cauliflower would work in a chili recipe, but I loved it!
Do I cook the chicken first? I’m confused when it says to add shredded chicken… usually the chicken isn’t shredded until it’s cooked, right?
Correct, you’ll want to cook the chicken first or save time and use a rotisserie chicken!
This is soooo good! Topped it with avocado, red onion, cilantro, coconut yogurt and crushed plantain chips! This is easily one of my favorite soups!
Is there a way to make this recipe crockpot friendly??
I haven’t tried but let me know if you do!
DELISH!
The avocado was the Icing on the cake! I actually made a quick “guacamole” and it was perfect.
Will most definitely make again!
Yay! So happy to hear that you loved it 🙂
This is another great simple recipe from Michelle! My family enjoyed it served with avocado, extra lime juice and Siete tortilla chips.
loved this recipe. Will definitely be making it again and again!
LOVE this! Because I can tolerate pepper, I used white pepper, because I love the flavor and find it adds more punch/heat than black, and I used a bit more than called for. I also didn’t have zucchini on hand, so I subbed in some chopped up asparagus I had in the freezer. It’s absolutely delicious. This recipe is gonna be making regular appearances at my house. Thank you, Michelle!
LOVE this! Because I can tolerate pepper, I used white pepper, because I love the flavor and find it adds more punch/heat than black, and I used a bit more than called for. I also didn’t have zucchini on hand, so I subbed in some chopped up asparagus I had in the freezer. It’s absolutely delicious. This recipe is gonna be making regular appearances at my house. Thank you, Michele!