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White Chicken Chili (AIP, Paleo, Whole30)

  • Author: Michelle
  • Yield: 4 servings 1x


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.


  • 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



  1. Using a large stockpot, heat the oil over medium heat.
  2. 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.
  3. 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.
  4. Serve topped with cilantro, green onion, red onion, avocado, and fresh lime wedges.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 349
  • Fat: 22.6g
  • Carbohydrates: 8.6g
  • Fiber: 1.7g
  • Protein: 29.3g