White Chicken Chili (AIP, Paleo, Whole30)
This white chicken chili is an veggie dense version of traditional chili. It’s paleo, whole30, and can easily be made to be nightshade-free and AIP-friendly.
What is White Chicken Chili?
We all know and love traditional beef & tomato-based 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.
This white chicken chili is made to be equally delicious, hearty and creamy as the traditional one, all while being nourishing and healthy! 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!
The Ingredients for this Paleo & AIP White Chicken Chili
- 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
- Cook Vegetables: 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.
- Combine & Cook: Add the broth, coconut milk, shredded chicken, 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.
- Garnish & Serve: Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.
Can you make this recipe ahead of time and freeze it?
Yes! I would simply leave the toppings off, freeze flat, defrost in the fridge and reheat in a pot.
Can you make this recipe coconut free?
The coconut adds a creaminess to the chili, but you can also use other dairy-free milk alternatives.
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White Chicken Chili (AIP, Paleo, Whole30)
- Yield: 4 servings 1x
Description
This white chicken chili is an veggie dense version of traditional chili. It’s paleo, whole30, and can easily be made to be nightshade-free and AIP-friendly.
Ingredients
- 2 tbsp avocado oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 cup zucchini, chopped
- 1 1/2 cup cauliflower rice
- 3 cups chicken broth
- 1 cup coconut milk
- Juice of 1 lime
- 1 lb shredded chicken
- 3/4 tsp salt
- 1/4 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, shredded chicken, 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.
- Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 349
- Fat: 22.6g
- Carbohydrates: 8.6g
- Fiber: 1.7g
- Protein: 29.3g
AIP
Low Carb
Paleo
Whole30
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!
★★★★★
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!
★★★★★
loved this recipe. Will definitely be making it again and again!
This is another great simple recipe from Michelle! My family enjoyed it served with avocado, extra lime juice and Siete tortilla chips.
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 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!
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!
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!
★★★★★
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.
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!
★★★★★